Try this Eggplant Dip (Baba Ghannooj) recipe, or contribute your own.
Suggest a better descriptionDate: Thu, 25 Apr 1996 11:57:41 -0500 From: dbailey@ssi.parlorcity.com (David Bailey) (This is a popular Mediterranean dip made with roasted eggplant, which loses its bitter edge with long cooking.) Prick eggplant 3 or 4 times with fork. Cook in 400 degree F. oven until very soft, about 40 minutes. Cool. Pare eggplant; cut into cubes. Place eggplant, onion, garlic, lemon juice, oil and salt in blender container. Cover and blend on high speed until smooth. Serve with vegetable dippers. Yield: about 2 c. dip Vegetable Dippers: Carrot sticks, cauliflower or broccoli flowerets, celery sticks, cucumber or zucchini sticks, green onion pieces, small whole mushrooms, red or green pepper strips, radishes with stems. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #114 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 7 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.7mg | 0 % | |
Potassium 34.6mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 1.8g | ||
Protein 0.2g | 0 % | |
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: 7
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