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Have you made Baba Ghanouj (An Arab Eggplant Dip)?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 89
% Daily Value**
Total Fat 7g
Saturated Fat 1g
Unsaturated Fat 2g
Cholesterol 0mg
Sodium 7mg
Total Carbohydrate 7g
Dietary Fiber 3g
Sugars 2g
Protein 2g
Vitamin A  1%Vitamin C  12%
Calcium  8%Iron  8%
Potassium  6%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baba Ghanouj (An Arab Eggplant Dip)

Date Added: June 11, 2009


1 Eggplant
2 Tablespoons Olive Oil
1 Lemon juice of (up to)
3 Cloves (large) garlic (up to)
3 Tablespoons Sesame Paste (sesame seed paste) (heaping)
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1. Pierce eggplant in several places, set on a baking sheet, and bake in a 350 degree F oven for 1 hour.

2. Let cool. Strip off and discard peel, and cut remaining eggplant into chunks and place in blender.

3. Add lemon juice, garlic, tahini and salt. Blend until smooth, stopping blender to push down ingredients as needed.

4. Put in a bowl, sprinkle chopped parsley on top, and drizzle with 2 tbsp olive oil.

5. Serve with pieces of pita bread to dip into it.

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Dietary Notes:
This recipe is low-sodium with 6.75mg per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin C with 12% 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, Olive Oil, Citric Acid allergies.
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