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Suggest a better description1. 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 phannema@wizard.ucr.edu Recipe by: Moosewood for a Crowd
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 24 | ||
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Calories: 379 | ||
Calories from Fat: 210 (55%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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. |
Calories per serving: 379
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