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Suggest a better descriptionIn the oven, roast whole, small seedless eggplants on all sides until completely charcoaled and soft. Allow to cool completely. Peel off skin and remove almost all the seeds. Chop very fine and place in mixing bowl. Add garlic, onions, pepper and salt. Alternatley add lemon juice, tahini, olive oil and mix until well blended. Adjust seasoning to taste. Chill for 1 hour, minimum. To serve, place dip in a plate and pour some olive oil in a circle in center of dip. Garnish with olives and tomato wedges. Sprinkle with paprika. Serve with warmed pita bread. Recipe by: Johnson & Wales University, Miami FL Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 11, 1998,
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 237 | ||
Calories from Fat: 150 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 71.4mg | 2 % | |
Potassium 664.9mg | 17 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 10.8g | ||
Protein 6.8g | 10 % | |
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: 237
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