Baba gannouj (tangy eggplant dip)
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| Artist: |
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| Categories: |
Appetizers, Dips & Spreads, Eggplant, Vegetables |
| Yield: |
6 |
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no rating. |
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Ingredients:
| 2
| med | Eggplants | | 2
| tbsp | Tahini | | 2
| | Garlic cloves, pressed | | | Juice of 1 lemon | | 2
| tbsp | Chopped fresh parsley (opt) | | 1/2
| tsp | Salt | | | Black pepper to taste |
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Procedures:
| 1 | Preheat oven to 300 °F. | | 2 | Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). | | 3 | Let cool and scoop out insides and mash with a fork. | | 4 | Add remaining ingredients and mix well. | | 5 | Makes 4-6 sandwiches or serves 6-8 as a dip. | | 6 | Nutritional analysis per serving: 62.7 calories; 1.8 grams total fat; (0.3 grams saturated fat); 1.3 grams protein; 10 grams carbohydrates; 0 milligrams cholesterol; 139.9 milligrams sodium |
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