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Rating: 5 /5 (1 vote cast)
Meal Type:
Prep Time:
1 hours and 15 min.
Cooking Time:
15 min.
Total Time:
1 hours and 30 min.
Serving Size:
8
2
4
8
16
32
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Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 150
% Daily Value**
Total Fat 6g
9%
Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrate 24g
8%
Protein 5g
Vitamin A 5% Vitamin C 33%
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:
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Recipe Tools
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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