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Name: Baba Ghannouj
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 5
Cuisine: American
Ingredients: 1/4 c Lemon juice; 1/4 c Finely chopped parsley; 1/4 c Tahini; (sesame paste); 1 tb olive oil; 2 Garlic; 2 ts Salt or adjust amount to taste; 1 md Eggplant

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INGREDIENTS

1/4 c Lemon juice
1/4 c Finely chopped parsley
1/4 c Tahini; (sesame paste)
1 tb olive oil
2 Garlic
2 ts Salt ; or adjust amount to taste
1 md Eggplant

Servings

INSTRUCTIONS

Place eggplant on center shelf in hot oven. Cook until soft, turning often. Peel off skin while hot. Remove stem and end of eggplant, if firm. Chop flesh. Put in blender or food processor. Puree. Blend in most of the lemon juice. Gradually add tahini. Crush garlic into a paste with 1 teaspoon salt. Add to eggplant. Beat well. Adjust flavor with lemon juice and remaining salt. Beat in olive oil and parsley. If using food processor, put about 4 sprigs of parsley into container. Process until chopped, but still visible. NOTES : If making ahead, store in a sealed container in refrigerator. Bring to room temperature before serving. Place in shallow dish. Garnish with parsley. Serve with Arab bread as an appetizer. _____ Per serving: 46 Calories; 3g Fat (60% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 91mg Sodium Recipe by: Kitchens of Eastern Arabia/Suzan Al Gahtani Posted to MC-Recipe Digest V1 #971 by Dianne Weinsaft on Dec 25, 1997

NOTES

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Baba Ghannouj

1/4 c Lemon juice
1/4 c Finely chopped parsley
1/4 c Tahini; (sesame paste)
1 tb olive oil
2 Garlic
2 ts Salt or adjust amount to taste
1 md Eggplant

Place eggplant on center shelf in hot oven. Cook until soft, turning often.  Peel off skin while hot. Remove stem and end of eggplant, if firm. Chop  flesh. Put in blender or food processor. Puree. Blend in most of the lemon  juice. Gradually add tahini. Crush garlic into a paste with 1 teaspoon  salt. Add to eggplant. Beat well. Adjust flavor with lemon juice and  remaining salt. Beat in olive oil and parsley. If using food processor, put  about 4 sprigs of parsley into container. Process until chopped, but still  visible.    NOTES : If making ahead, store in a sealed container in refrigerator. Bring  to room temperature before serving.  Place in shallow dish.  Garnish with  parsley.  Serve with Arab bread as an appetizer. _____    Per serving: 46 Calories; 3g Fat (60% calories from fat); 1g Protein; 4g  Carbohydrate; 0mg Cholesterol; 91mg Sodium  Recipe by: Kitchens of Eastern Arabia/Suzan Al Gahtani    Posted to MC-Recipe Digest V1 #971 by Dianne Weinsaft <dee@ncsi.net> on Dec  25, 1997

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Nutrition

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Serving Size: 1 Serving (142g)
Recipe Makes: 5 Servings

Calories: 48
Calories from Fat: 9 (19%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 5.4mg		0 %
Potassium 335.3mg		9 %
Total Carbohydrate 10.6g		3 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 6g
Protein 1.6g		2 %
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: 48

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