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Rating: 5/5 (1 vote cast)

Meal Type:

Total Time: 0 min.

Serving Size: 8 - Change

Nutritional Facts

Servings Per Recipe: 8

Amount Per Serving

Calories 80

% Daily Value**

Total Fat 6g

Saturated Fat 1g

Unsaturated Fat 2g

Cholesterol 0mg

Sodium 585mg

24%

Total Carbohydrate 6g

Dietary Fiber 3g

11%

Sugars 2g

Protein 2g

Vitamin A 4%

Vitamin C 13%

Calcium 9%

Iron 10%

Potassium 6%

Vitamin E 2%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baba Ghannouj (Eggplant and Sesame Puree)

Submitted By: Steve W. - See All My Recipes

Date Added: July 17, 2009

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Directions:

1. Place eggplant on center shelf in hot oven.

2. Cook until soft, turning often. Peel off skin while hot.

3. Remove stem and end of eggplant, if firm. Chop flesh.

4. Put in blender or food processor. Puree. Blend in most of the lemon juice.

5. Gradually add tahini. Crush garlic into a paste with 1 teaspoon salt.

6. Add to eggplant. Beat well. Adjust flavor with lemon juice and remaining salt.

7. Beat in olive oil and parsley. If using food processor, put about 4 sprigs of parsley into container.

8. Process until chopped, but still visible. Place in shallow dish.

9. Garnish with parsley. Serve with Arab bread as an appetizer.

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Dietary Notes:

This recipe is low-saturated fat with 0.88g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Lemon, Eggplant, Sulfites, Sesame Seeds, Garlic, Fructose Malabsorption, Olive Oil allergies.


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