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Baba Gannouj (Joel Rapp)

 
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Baba Gannouj (Joel Rapp) recipe

Yield

16

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

6 large eggplant
*
2 each lemons
juiced
2 tablespoons tahini (sesame paste)
salt
*
1 large garlic cloves
*
¼ cup parsley leaves
fresh chopped
2 tablespoons 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

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Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 5784% of calories 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?

 

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