Preparation: Make a mixture of garlic and salt. Mix in the rest of the ingredients, adding some water little by little. Beat until mixture is creamy. Spread over the dish you want to serve. For baba ghanoush or tahine eggplant 1/2 dish Tahine sauce 1 dish roast eggplant Preparation: Break up the pealed eggplant. Add Tahine sauce. Mix slowly, without mashing too much. Tahine sauce can be used for sausages, salads, baked or roast fish, kibbeh, vegetables and so on.... Posted to JEWISH-FOOD digest V96 #66 Date: Tue, 29 Oct 1996 16:42:01 -0200 (EDT) From: Daniella De Picciotto
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 6.5mg||0 %|
|Potassium 243.8mg||6 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 10.6g|
|Protein 2.3g||3 %|
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Calories per serving: 44
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