1. Pierce the skins of the eggplants several times and place them on a baking sheet. Bake at 400F for 40 minutes to 1 hour, or until the outsides crinkle and the insides become very soft. 2. When the eggplants are cool enough to handle, scoop out the insides. 3. Using a food processor puree the pulp with the lemon juice, tahini, garlic, parsley, and salt until smooth. Cool to room temperature. 4. Line a warmed pita pocket with leaf lettuce, spoon in the baby and serve as is, or, if desired, top with a sprinkling of feta cheese. Meal Planning: *preparation Time: 15 minutes; Baking Time: 40 minutes. Serve with soup or salad. *Smoky eggplant flavor and creamy texture of tahini with lemon also makes a good dip with crudites. Prepare as a side dish for a Middle Eastern Combo Plate with Hummus (79) or White Bean Dip (87) and Carrot Salad (p321) *For a nondairy alternative, top with chopped fresh tomatoes, chopped black olives, and alfalfa sprouts. Per 6-oz serving with pita: 247 cals, 11.3 g fat, 496 mg sodium. Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996). | 07/13/97 Contact kitPATh firstname.lastname@example.org Recipe by: Moosewood for a Crowd
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 24|
|Calories from Fat: 210 (55%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 49.8mg||15 %|
|Sodium 764.1mg||26 %|
|Potassium 617.2mg||16 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 23.1g|
|Protein 15.4g||22 %|
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Calories per serving: 379
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