Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Aubergine Salad Dip Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
250 Gram(s) Aubergine, 8oz
1 Tablespoon(s) Olive oil
1 Tablespoon(s) Lemon Juice
1 Tablespoon(s) Tahini
125 Gram(s) Low fat natural yogurt
4oz
1 Garlic clove, crushed
1 Tablespoon(s) Freshly chopped parsley
Salt and pepper
Chopped parsley to garnish
Directions:
For a traditional smoky flavour, grill the aubergine over a hot
barbecue. Alternatively, hold the aubergine over a gas flame with a
long handled fork, or put it under a gas or electric grill. Grill the
aubergine for about 20 minutes, turning to cook evenly, until the skin
has blistered and blackened. When cool enough to handle, peel the skin
away from the aubergine flesh in a blender or food processor with the
remaining ingredients (except the parsley for garnishing). Blend to a
smooth puree. Spoon the puree into a serving dish and garnish with the
parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 73
Calories From Fat: 49
Total Fat: 5.7g
Cholesterol: 1.9mg
Sodium: 25.6mg
Potassium: 102.4mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 2.3g
Protein: 2.4g


Scale this recipe to Servings [?]