** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Bake it whole or broil over a n open flame until the flesh is soft and the skin becomes crisp and starts to crack open.
3. Scoop pulp out of the skin. Mash thoroughly or pass through a food mill.
4. Slowly beat in lemon juice alternately with taheeni.
5. Crush garlic with salt and mix to a paste with a little lemon juice.
6. Blend this into the eggplant mixture. Adjust seasoning to taste adding more salt or lemon juice.
7. Pour onto shallow serving dishes or platters.
8. Garnish with chopped parsley or leaves. Arrange pomegranate seeds in rows across top.
9. Serve cold with olive oil, radishes and green onions.
10. Baba ghannouj can be prepared in small quantities in the electric blender.
11. Beat the grilled pulp first, then alternately add taheeni and lemon juice, and garlic crushed with salt.
12. Prepare a third of the quantity given above so as not to overfill the blender.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Eggplant, Sulfites, Sesame Seeds, Garlic, Fructose Malabsorption allergies.
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