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Eggplant (Aubergine)-Tahini Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.7103
Energy (kCal)1063.1004
Carbohydrates (g)15.9198
Total fats (g)110.3066
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast eggplant under the broiler, turning frequently, until the skin is charred and blistered. | 2. Peel away the skin, chop flesh roughly and drain in a colander for 30 minutes, and then press or blot to leak out as much liquid from the flesh as you can. | 3. Put eggplant flesh into blender, add tahini, garlic, almonds, lemon juice, cumin powder, salt and pepper. | 4. Transfer to serving bowl, fold in mint leaves and drizzle with olive oil. | 5. Goes well with pita crackers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    tahini 4 tablespoons 342.0 15.714 10.686 28.8
    garlic clove 2 crushed - - - -
    almond 1/4 cup ground 481.78 0.0 0.0 54.5
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    cumin powder 1/2 teaspoon - - - -
    mint leaf 2 tablespoons - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt - - - -
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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