Eggplant (Aubergine) Dip

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.

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Nutrient	Quantity
Total fats	1.2455 g
Protein	1.7457 g
Carbohydrates	5.8616 g
Energy	33.26 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0125 g
Water	54.8061 g
Aspartic acid	0.0882 g
Calcium, Ca	82.332 mg
Lutein + zeaxanthin	1691.691 g
Fiber, total dietary	1.5225 g
Carotene, beta	1548.509 g
Niacin	0.614 mg
Vitamin A, RAE	128.988 g
Arginine	0.0366 g
Riboflavin	0.0477 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0027 g
Fatty acids, total saturated 20:1	0.0089 g
Glutamic acid	0.0747 g
Sodium, Na	24.161 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0113 g
Total lipid (fat)	1.2455 g
Manganese, Mn	0.1917 mg
Fructose	0.3355 g
Proline	0.0639 g
Fatty acids, total saturated 16:0	0.0767 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.1312 g
Choline, total	6.4329 mg
Sugars, total	1.1181 g
Serine	0.0408 g
Fatty acids, total saturated 10:0	0.0069 g
Fatty acids, total saturated 18:0	0.0273 g
Vitamin B-6	0.0593 mg
Selenium, Se	0.2789 g
Ash	1.044 g
Fatty acids, total saturated 18:1 undifferentiated	0.6593 g
Pantothenic acid	0.16 mg
Phenylalanine	0.0435 g
Copper, Cu	0.086 mg
Thiamin	0.0595 mg
Methionine	0.0126 g
Iron, Fe	4.6715 mg
Carbohydrate, by difference	5.8616 g
Phosphorus, P	40.798 mg
Folate, total	52.12 g
Tocopherol, gamma	0.159 mg
Alanine	0.0585 g
Valine	0.0516 g
Fatty acids, total saturated 18:2 undifferentiated	0.1685 g
Glycine	0.0435 g
Glucose (dextrose)	0.302 g
Fatty acids, total saturated 14:0	0.0038 g
Zinc, Zn	0.5378 mg
Isoleucine	0.0354 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	0.1813 g
Fatty acids, total saturated 14:1	0.0006 g
Leucine	0.0612 g
Vitamin A, IU	2582.37 IU
Folate, DFE	52.12 g
Tryptophan	0.0135 g
Vitamin C, total ascorbic acid	52.0269 mg
Phytosterols	4.356 mg
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Tyrosine	0.0246 g
Vitamin K (phylloquinone)	492.2268 g
Fatty acids, total saturated	0.1163 g
Histidine	0.0183 g
Fatty acids, total monounsaturated	0.68 g
Threonine	0.0366 g
Folate, food	52.12 g
Cryptoxanthin, beta	1.22 g
Vitamin E (alpha-tocopherol)	0.4107 mg
Magnesium, Mg	32.202 mg
Lysine	0.0543 g
Potassium, K	272.711 mg
Cystine	0.0042 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Parsley	0.5 cup	10.8	1.899	0.237
Yoghurt	0.25 cup	0	0	0
eggplant	1	0	0	0
Garlic Clove	2	0	0	0
cumin	2 teaspoons	15.75	1.8581	0.9353
breadcrumb	1 cup	0	0	0
hot paprika	0.5 teaspoon	0	0	0