RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3277
Energy (kCal)	113.7482
Carbohydrates (g)	1.5587
Total fats (g)	12.064
Fatty acids, total saturated 20:0 (g)	0.0195
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0991
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0039
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2419
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0035
Proline (g)	0.0162
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0016
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.7817
Copper, Cu (mg)	0.0243
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0400
Total lipid (fat) (g)	12.0640
Vitamin K (phylloquinone) (g)	17.9925
Cholesterol (mg)	9.9000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.0580
Folate, total (g)	1.1672
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	29.2338
Energy (kcal)	113.7482
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1402
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0011
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2282
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	4.6817
Lutein + zeaxanthin (g)	14.2927
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0063
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	3.2732
Fatty acids, total saturated 16:0 (g)	1.3223
Carbohydrate, by difference (g)	1.5587
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0162
Tyrosine (g)	0.0056
Potassium, K (mg)	36.7735
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	2.7988
Serine (g)	0.0047
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0051
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0072
Fatty acids, total saturated 22:0 (g)	0.0207
Fatty acids, total saturated 14:0 (g)	0.0052
Histidine (g)	0.0018
Isoleucine (g)	0.0042
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0249
Water (g)	25.2772
Fatty acids, total saturated 8:0 (g)	0.0012
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	12.8300
Sodium, Na (mg)	240.4067
Iron, Fe (mg)	0.1647
Energy (kJ)	476.3633
Ash (g)	0.6931
Caffeine (mg)	0.0000
Glycine (g)	0.0051
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.1203
Fatty acids, total polyunsaturated (g)	1.2212
Vitamin E (alpha-tocopherol) (mg)	0.6822
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0110
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0028
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0503
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0015
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0071
Folate, food (g)	1.1672
Fatty acids, total saturated 20:1 (g)	0.0375
Fatty acids, total monounsaturated (g)	8.8721
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0060
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.2804
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.6304
Vitamin B-12 (g)	0.0360
Calcium, Ca (mg)	7.3912
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0071
Glutamic acid (g)	0.0162
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2263
Vitamin E, added (mg)	0.0000
Retinol (g)	1.5000
Leucine (g)	0.0117
Folate, DFE (g)	1.1672
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.5383
Tryptophan (g)	0.0007
Threonine (g)	0.0028
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.1514
Protein (g)	0.3277
Cryptoxanthin, beta (g)	2.9542
Fatty acids, total saturated 18:1 undifferentiated (g)	8.6942
Betaine (mg)	0.1024
Phosphorus, P (mg)	7.7303
Tocopherol, gamma (mg)	0.0754

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Middle Eastern >> Lebanese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 475°F. | 2. Make a deep slit lengthwise down the eggplants. | 3. Cut garlic cloves lengthwise in half and stuff them in the slits of the eggplants. | 4. Bake eggplants for 45 minutes to 1 hour or until the skins are extreme shriveled and the eggplant gives to the touch. | 5. Remove eggplants from the oven and let rest for 20 minutes or until cool enough to handle. | 6. Peal the skin off the eggplants and put the "meat" center in a food processor | 7. Process to a smooth paste. | 8. Add tahini, mayonnaise, black pepper, and lemon juice and process until combined. | 9. Chill and serve or serve at room temperature. | 10. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	4		-	-	-	-
garlic clove	10 -12		-	-	-	-
tahini	1/2 - 2/3	cup	0.0	0.0	0.0	0.0
mayonnaise	2	tablespoons	108.3	0.0	0.111	12.0
black pepper	1/2	teaspoon	2.8865	0.7354	0.1195	0.0375
lemon	2		2.5617	0.8233	0.0972	0.0265

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

Cooking in progress....

Baba Ganoush