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Rating: 5/5 (1 vote cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Indian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 150
% Daily Value**
Total Fat 6g
9%
Saturated Fat 1g
1%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrate 24g
8%
Dietary Fiber 14g
55%
Sugars 9g
Protein 5g
Vitamin A  5%Vitamin C  33%
Calcium  8%Iron  10%
Potassium  26%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baba Gannouj (Joel Rapp)

Date Added: January 14, 2014

Ingredients:

1 Clove Of Garlic
2 Tablespoons Olive Oil
2 Lemons juiced
2 Tablespoons Sesame Paste
6 Eggplants
1/4 Cup Parsley Chopped fresh
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Directions:

1. Cook eggplants whole on all sides, turning as necessary till they are soft throughout & the skin is charred.

2. Set aside to cool for 1 hour. Peel eggplants & discard skin.

3. In a mixing bowl, add lemon juice & tahini.

4. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant.

5. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top.

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Dietary Notes:
This recipe is low-sodium with 9.5mg per serving, low-saturated fat with 0.88g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 33% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Eggplant, Sesame Seeds, Garlic, Olive Oil, Citric Acid allergies.
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