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Name: Baba Ganouj (Tangy Eggplant Dip)
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 tb Chopped fresh parsley (opt); 1/2 ts Salt; 2 md Eggplants; Lemon (juice of); 2 Garlic cloves, pressed; 2 tb Tahini; Black pepper to taste

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INGREDIENTS

2 tb Chopped fresh parsley (opt)
1/2 ts Salt
2 md Eggplants
Lemon ; (juice of)
2 Garlic cloves, pressed
2 tb Tahini
Black pepper to taste

INSTRUCTIONS

Preheat oven to 300F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip. Posted to MM-Recipes Digest V3 #305 Date: Wed, 6 Nov 1996 23:46:18 -0500 From: BobbieB1@aol.com

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Nutrition

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Serving Size: 1 Sandwiche (206g)
Recipe Makes: 6 Sandwiches

Calories: 79
Calories from Fat: 28 (35%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 10.2mg		0 %
Potassium 473.4mg		12 %
Total Carbohydrate 13.7g		4 %
	Dietary Fiber 7.7g	31 %
	Sugars, other 6.1g
Protein 3g		4 %
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: 79

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