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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     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
Total Carbohydrate 6g
Dietary Fiber 3g
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)

Date Added: July 17, 2009


1 Eggplant
2 Cloves Of Garlic
1/4 Cup Lemon Juice fresh
2 Teaspoons Salt or to taste
1 Tablespoon Olive Oil
1/4 Cup Parsley Finely chopped
1/4 Cup Sesame Paste (sesame paste)
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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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