Baba Ghannuj (Eggplant Appetizer)
151
BABA GHANNUJ (EGGPLANT APPETIZER) recipe
Ingredients
| 1 | large |
eggplant
|
* |
| 1 |
garlic cloves
crushed |
* | |
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
tahini (sesame paste)
sesame seed paste |
* |
| 2 | tablespoons |
water
|
|
| ¼ | cup |
lemon juice
or lime juice |
|
|
lemon
wedges, or lime |
* | ||
|
parsley leaves
for garnish |
* | ||
|
olive oil, extra-virgin
for drizzling |
* |
Directions
Set oven to 375℉ (190℃) Wash eggplant and remove stem.
Pierce with a fork 4 to 6 times.
Place in baking dish .
Bake for 45 minutes or until tender.
Remove from oven and run under cold water.
Peel and mash; set aside.
In serving bowl combine garlic, salt, and Tahini.
Gradually add water and lemon juice, beating well.
Fold in mashed eggplant.
Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil.
Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal.
Nutrition Facts
Serving Size 95g (3.4 oz)Amount per Serving
Calories 150% of calories from fat
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 2360mg
98%
Total Carbohydrate
2g
2%
Dietary Fiber 0g
1%
Sugars g
Protein
0g
Vitamin A 0%
•
Vitamin C 47%
Calcium 1%
•
Iron 0%
* based on a 2,000 calorie diet
How is this calculated?
