** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Set oven to 375F Wash eggplant and remove stem.
2. Pierce with a fork 4-6 times. Place in baking dish.
3. Bake for 45 minutes or until tender. Remove from oven and run under cold water.
4. Peel and mash; set aside. In serving bowl combine garlic, salt, and Tahini.
5. Gradually add water and lemon juice, beating well.
6. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil.
7. Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal.
Comments on Baba Ghannuj (Eggplant Appetizer) Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-saturated fat with 0.63g per serving and low-cholesterol with 0mg 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.