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Baba Ganouj - Eggplant Dip With Sesame Oil

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.2233
Energy (kCal)518.1233
Carbohydrates (g)25.2175
Total fats (g)43.253
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft. | 2. Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet. | 3. Broil in oven or bake at 450oF until fairly soft. | 4. Allow to cool enough to be handled. | 5. Remove most of skin, and mash eggplant. | 6. If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor. | 7. Fit food processor with steel blade. | 8. With machine running, drop in garlic cloves. | 9. Add tahini, lemon juice, and water; blend until thoroughly combined. | 10. Add eggplant, and pulse until coarsely pureed. | 11. Add salt and red and black pepper to taste. | 12. Refrigerate for 1-2 hours for flavor to develop. | 13. Adjust seasonings, including tahini if desired. | 14. Garnish with parsley, pine nuts, and pomegranate seeds as desired. | 15. Serve with pita bread or veggies. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 dark-skinned pierced - - - -
    garlic clove 4 -5 - - - -
    tahini 6 tablespoons 513.0 23.570999999999998 16.029 43.2
    lemon 4 5.1233 1.6465 0.1943 0.053
    water 2 tablespoons 0.0 0.0 0.0 0.0
    salt black pepper ground - - - -
    red pepper 1 dash - - - -
    parsley chopped - - - -
    pine nut toasted - - - -
    pomegranate seed - - - -

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



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