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M'tabbal (Eggplant Dip)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0486
Energy (kCal)1.2808
Carbohydrates (g)0.4116
Total fats (g)0.0132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grill the eggplant over a flame or under the broiler until the skin blisters. | 2. Remove the skin off the eggplant, chop the pulp coarsely, and squeeze out the liquid. Place pulp in a bowl. | 3. Stir in crushed garlic, yogurt and salt alternatively adding tahini and lemon until desired taste is achieved. | 4. Place eggplant dip in a shallow serving dish and drizzle with olive oil. | 5. Serve with Arabic bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    tahini 2 -3 tablespoons 0.0 0.0 0.0 0.0
    lemon 1 1.2808 0.4116 0.0486 0.0132
    garlic clove 1 -2 crushed - - - -
    salt 1 teaspoon - - - -
    yoghurt 2 -3 tablespoons - - - -

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



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