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Baba Ganouj (Tangy Eggplant Dip)

 
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This scrumptious dip is made with eggplants, garlic and tahini. Can be used as a sandwich spread or eaten with crackers and tortilla chips.

Yield

6

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 each eggplant
*
2 tablespoons tahini (sesame paste)
2 each garlic cloves
pressed
1 each lemon
juice
2 tablespoons parsley leaves
fresh, chopped, optional
½ teaspoon salt
1 x black pepper
to taste
*

Directions

Preheat oven to 300 degrees. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well.

Makes 4 to 6 sandwiches or serves 6 to 8 as a dip.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 3668% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 203mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 10%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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