Try this Authentic Recipe for Baba-Ghannouj recipe, or contribute your own.
Suggest a better descriptionFor garnish: whole parsley leaves with 1/4" of stem left on and sweet paprika (hot paprika or cayenne may be substituted). Roast eggplant over an open hardwood fire (in that case omit smoke extract) or on BBQ until skin is thoroughly charred and eggplant is totally soft (test with skewer). OR Roast eggplant in 500 degrees oven until totally soft through and through (test with skewer). Place roasted eggplant in a basin of cold water and remove every bit of skin. Put eggplant in colander to drain water away. In mortar, pound garlic with salt until reduced to a smooth paste. Place garlic-salt paste in food processor and add lime or lemon juice (I prefer lime), tehina and smoke extract if used. Process on continuous. If dressing coagulates (citric acid will do that to tehina), add JUST ENOUGH water, in a thin stream, until dressing reliquefies to a thick yet pourable texture (like heavy pancake batter). Place eggplant in shallow serving bowl. With 2 forks, shred the meat thoroughly. Do not process the eggplant in the food processor, as that completely ruins the texture, which should be somewhat stringy (but very very soft!). Blend in the dressing uniformly. Smooth surface of baba-ghannooj and decorate by sticking the parsley stem down in the b-g in a regular pattern. Sprinkle a little paprika between the "florets". You may also drizzle a little bit of extra-virgin olive oil in tiny pools here and there on the surface. Serve with warm Arabic bread, tomato wedges, spring onions, oil- or brine-cured olives (green or black) and cucumber pickles (NOT the sweet kind. Kosher dills work well). Recipe by: http://www.lombardia.com/kitchen/babaghannouj.html Posted to recipelu-digest by Badams
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Serving Size: 1 Serving (569g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 172 | ||
Calories from Fat: 13 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 17mg | 1 % | |
Potassium 1421.8mg | 37 % | |
Total Carbohydrate 41g | 12 % | |
Dietary Fiber 21.3g | 85 % | |
Sugars, other 19.8g | ||
Protein 7.3g | 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: 172
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