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Baba Ghannuj (Eggplant Appetizer)

 
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BABA GHANNUJ (EGGPLANT APPETIZER) recipe

Yield

1

servings

Prep

7

min

Cook

45

min

Ready

52

min

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

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.

 

* not incl. in nutrient facts

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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?

 

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