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Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread. (Adapted from The Victory Garden Cookbook) From: The Cooks Garden catalog, Spring/Summer 1993 (page 20) 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 (203g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 135 (69%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 0mg||0 %|
|Sodium 9.9mg||0 %|
|Potassium 534.9mg||14 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 7.6g|
|Protein 5.3g||8 %|
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Calories per serving: 195
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