Eggplant Dip (Kashk-E Baadenjaan) Recipe

Name: Eggplant Dip (kashk-e Baadenjaan) Recipe
Total time: 30 min
Yield: 8
Cuisine: Persian

Recipe By Taste

This traditional persian eggplant dip makes a delicious starter when served with some crusty bread.

12 Rating -

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30minstotal

5minsPrep

25minsCook

30m.total

5m.Prep

25m.Cook

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Ingredients for Eggplant Dip (Kashk-E Baadenjaan) Recipe

1/25 cup Extra virgin olive oil
1/4 teaspoon Dried mint
1/4 Brown onions, thinly sliced
1/4 centimeter 2 large eggplants, trimmed, peeled, cut into pieces
1/4 Garlic Cloves, Crushed
0.06 cup Water
0.13 tablespoon Tomato paste

Nutrition
value

116

calories per serving

11 g Fat< 1 g Protein4 g Carbs< 1 g FiberOther

Current Totals

Fat
11g
Protein
< 1g
Carbs
4g
Fiber
< 1g

MacroNutrients

Carbs
4g
Protein
< 1g
Fiber
< 1g

Fats

Fat
11g

Vitamins & Minerals

Calcium
12mg
Iron
< 1mg
Vitamin A
16mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
12mcg
Vitamin B12
0mcg
Vitamin C
5mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
8mg
Manganese
< 1mg
Phosphorus
16mg
Selenium
< 1mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Taste