Try this Baba Gannouj (Joel Rapp) recipe, or contribute your own.Suggest a better description
Cook eggplants whole on all sides, turning as necessary till they are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top. Joel Rapp, "Mother Earths Vegetarian Feasts" Posted to MM-Recipes Digest V3 #305 Date: Wed, 6 Nov 1996 23:46:18 -0500 From: BobbieB1@aol.com
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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 8|
|Calories from Fat: 33 (25%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 13.8mg||0 %|
|Potassium 987.9mg||26 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 11.1g|
|Protein 4.9g||7 %|
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Calories per serving: 133
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