Try this Baba Ganouj (Eggplant Salad) recipe, or contribute your own.Suggest a better description
Preheat oven to 400 degrees. Cut off the stem ends of the eggplant and prick it all over with a fork. Place it directly on an oven rack and let it roast until completely pooped (about 45 minutes). When it is sagging, wrinkled, crumpled, and totally soft, youll know its ready. Remove it from the oven, and let cool. Scoop the insides out and mash well. Combine with rest of ingredients, except olive oil. Chill well. Drizzle the oil over the top before serving. Serve with assorted crackers. Recipe by: Cindy Tarsi - The Moosewood Cookbook Posted to recipelu-digest Volume 01 Number 232 by RecipeLu
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 26 (59%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 6.9mg||0 %|
|Potassium 134.6mg||4 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 2.1g|
|Protein 1.4g||2 %|
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Calories per serving: 44
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