Romanian Eggplant Puree (Appetizer, Dip, Sandwich Filling)

1. Char roast eggplants by piercing them several times with a fork.

2. Roast them on a baking sheet in a 350°F oven, or place pierced eggplants on a gas stove with low heat, turning them when the skin is burned off and removing them when soft and collapsed (this gives them a smoky taste).

3. Scoop out the flesh from the eggplants and puree in a food processor with other ingredients.

4. Refrigerate.

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Nutrient	Quantity
Total fats	39.1428 g
Protein	18.4529 g
Carbohydrates	60.3317 g
Energy	614.386 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3204 g
Water	382.9214 g
Aspartic acid	1.6604 g
Calcium, Ca	432.698 mg
Lutein + zeaxanthin	51.184 g
Fiber, total dietary	14.0698 g
Carotene, beta	18.48 g
Niacin	5.2516 mg
Vitamin A, RAE	3.642 g
Arginine	2.439 g
Riboflavin	0.5156 mg
Fatty acids, total polyunsaturated 15:0	0.0012 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.018 g
Fatty acids, total saturated 20:1	0.0536 g
Glutamic acid	4.0166 g
Sodium, Na	73.34 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1187 g
Total lipid (fat)	39.1428 g
Manganese, Mn	2.1538 mg
Fructose	5.2226 g
Proline	0.7514 g
Fatty acids, total saturated 16:0	3.5747 g
Fatty acids, total saturated 8:0	0.0047 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0146 g
Sucrose	3.4955 g
Choline, total	25.0418 mg
Sugars, total	15.8238 g
Serine	0.8586 g
Fatty acids, total saturated 10:0	0.0261 g
Fatty acids, total saturated 18:0	1.6471 g
Vitamin B-6	0.5487 mg
Selenium, Se	1.8474 g
Ash	5.5127 g
Fatty acids, total saturated 18:1 undifferentiated	14.3913 g
Pantothenic acid	1.1484 mg
Phenylalanine	0.8507 g
Copper, Cu	1.4921 mg
Betaine	0.7094 mg
Thiamin	1.1987 mg
Methionine	0.4808 g
Iron, Fe	3.1823 mg
Carbohydrate, by difference	60.3317 g
Phosphorus, P	705.628 mg
Folate, total	160.582 g
Tocopherol, gamma	0.3018 mg
Lycopene	0.92 g
Alanine	0.8361 g
Valine	0.8842 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.007 g
Fatty acids, total saturated 18:2 undifferentiated	16.6087 g
Glycine	1.0713 g
Carotene, alpha	0.552 g
Glucose (dextrose)	7.1288 g
Fatty acids, total saturated 14:0	0.1118 g
Zinc, Zn	4.3377 mg
Isoleucine	0.6716 g
Fatty acids, total saturated 12:0	0.0055 g
Fatty acids, total polyunsaturated	16.9537 g
Fatty acids, total saturated 14:1	0.0031 g
Leucine	1.2128 g
Tocotrienol, alpha	0.1591 mg
Vitamin A, IU	92.082 IU
Folate, DFE	160.582 g
Tryptophan	0.3567 g
Vitamin C, total ascorbic acid	69.414 mg
Phytosterols	49.232 mg
Galactose	0.0069 g
Fatty acids, total polyunsaturated 18:1 c	0.0347 g
Fatty acids, total saturated 6:0	0.0006 g
Tyrosine	0.661 g
Vitamin K (phylloquinone)	8.7302 g
Fatty acids, total saturated	5.6164 g
Histidine	0.4685 g
Fatty acids, total monounsaturated	14.5819 g
Threonine	0.6654 g
Folate, food	160.582 g
Cryptoxanthin, beta	6.03 g
Vitamin E (alpha-tocopherol)	0.2908 mg
Magnesium, Mg	121.986 mg
Lysine	0.585 g
Potassium, K	955.994 mg
Cystine	0.3063 g
Fluoride, F	4.8732 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Lemon juice	0.5 cup	26.84	8.418	0.2928
Olive oil	4 teaspoons	0	0	0
Tahini	0.33 cup	456	20.952	38.4
Pepper	2 teaspoons	11.546	2.9417	0.15
eggplant	2	0	0	0
Garlic Clove	4	0	0	0
red onion	2	120	28.02	0.3