Ingredients
10 Servings
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
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2 eggplants, cut into thin strips, sweated, rinsed, and dried
1/4 cups goat cheese, for the dip
1/4 cups cream cheese, light
1/4 cups coconut milk
1/3 cups green onion, just the stem and cut into rings, for the dip
1 tablespoon chipotle chile, chopped, for the dip
1/4 cups pine nuts, toasted, for the dip
1 pinch salt, for the dip
1 pinch pepper, for the dip
2 eggplants, cut into thin strips, sweated, rinsed, and dried
1.04 onzas goat cheese, for the dip
1.98 onzas cream cheese, light
2.11 onzas líquidas coconut milk
1.21 onzas green onion, just the stem and cut into rings, for the dip
0.61 onzas chipotle chile, chopped, for the dip
1.12 onzas pine nuts, toasted, for the dip
1 pinch salt, for the dip
1 pinch pepper, for the dip
2 eggplants, cut into thin strips, sweated, rinsed, and dried
0.25 cups goat cheese, for the dip
0.25 cups cream cheese, light
0.25 cups coconut milk
0.33 cups green onion, just the stem and cut into rings, for the dip
1 tablespoon chipotle chile, chopped, for the dip
0.25 cups pine nuts, toasted, for the dip
1 pinch salt, for the dip
1 pinch pepper, for the dip
2 eggplants, cut into thin strips, sweated, rinsed, and dried
29.38 gramos goat cheese, for the dip
56.25 gramos cream cheese, light
6.25 centilitros coconut milk
34.17 gramos green onion, just the stem and cut into rings, for the dip
17.25 gramos chipotle chile, chopped, for the dip
31.88 gramos pine nuts, toasted, for the dip
1 pinch salt, for the dip
1 pinch pepper, for the dip