Try this Baba Ghannuj (Eggplant Appetizer) recipe, or contribute your own.
Suggest a better descriptionDate: Tue, 30 Apr 1996 12:35:35 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 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. Shared by Rita Taule, Prodigy ID# BTVC62A. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #120 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 8 | ||
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Calories: 98 | ||
Calories from Fat: 68 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.4mg | 0 % | |
Potassium 225.4mg | 6 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 4.2g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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