Baba Gannouj (Joel Rapp)
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INGREDIENTS
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (430g) | ||
| Recipe Makes: 8 | ||
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| Calories: 133 | ||
| Calories from Fat: 33 (25%) | ||
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| Amt Per Serving | % DV | |
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| 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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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. |
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Calories per serving: 133
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