Search
by Ingredient
Baba Gannouj (Joel Rapp)

Baba Gannouj (Joel Rapp)

StarStarStarStarHalf star

Submitted by cerry

Baba Gannouj (Joel Rapp) recipe

YIELD

16 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

6 6
LARGE LARGE EGGPLANT *
2 2
EACH EACH LEMONS
juiced
2 3E+1
TABLESPOONS ML TAHINI (SESAME PASTE)
0
SALT *
1 1
LARGE LARGE GARLIC CLOVES *
¼ 59
CUP ML PARSLEY LEAVES
fresh chopped
2 3E+1
TABLESPOONS ML OLIVE OIL

Directions

Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout and the skin is charred.

Set aside to cool for 1 hour.

Peel eggplants and discard skin.

In a mixing bowl, add lemon juice and tahini.

Blend well.

Add salt to taste.

Finely chop the garlic clove and add to mashed eggplant.

Stir well and chill.

To serve, place in a flat serving dish and garnish with parsley.

Pour olive oil the top.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 57 84% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 23%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Email this recipe