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Recipe
Baba Ghannouj (Eggplant Appetizer) Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4367g | |
| Calories 1466 | |
| Calories from Fat 444 | 30% |
| Total Fat 51.5g | 64% |
| Saturated Fat 7.31g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 5% |
| Potassium 10043mg | 287% |
| Total Carbs 256.54g | 68% |
| Dietary Fiber 148.9g | 496% |
| Sugars 101.23g | 67% |
| Protein 49.39g | 79% |
Ingredients Convert Measures
- 6 eggplants
- 2 lemons, juiced
- 2 Tbsp. tahini
- salt
- 3 garlic cloves
- 1/4 c. minced parsley, fresh
- 2 Tbsp. extra virgin olive oil
Directions
- Cook eggplants whole on all sides, turning as necessary till they are soft throughout & the skin is charred. Set aside to cold for 1 hour. Peel eggplants and throw away skin. In a mixing bowl, add in lemon juice and tahini. Blend well. Add in salt to taste.
- Finely chop the garlic cloves and add in to mashed eggplant. Stir well and chill.
- To serve, place in a flat serving dish and garnish with parsley. Pour extra virgin olive oil the top.
