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Eggplant (Aubergine) Dip

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.7457
Energy (kCal)33.26
Carbohydrates (g)5.8616
Total fats (g)1.2455
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft. | 2. Remove eggplant and place eggplant in paper bag for 10 minutes. | 3. Remove and discard eggplant skin, chop flesh. | 4. Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    breadcrumb 1 cup - - - -
    garlic clove 2 crushed - - - -
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    hot paprika 1/2 teaspoon - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    yoghurt 1/4 cup - - - -

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



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