Try this Baba Ghanoush recipe, or contribute your own.
Suggest a better descriptionPrick the eggplant all over and bake it at 350-400 until they collapse (They should look like prunes) - an hour or more. When they have cooled, skin them and chop finely, sieving out the large seeds, if preferred. Add the other ingredients, except the tahini, and whisk well with a wire whisk. Stir in the tahini and chill well before using. This is good with corn chips or pita bread. NOTES : Yields 2 Cup Recipe by: The Bards Table Cookbook Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by Luke Murden
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 18 | ||
Calories from Fat: 13 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 52.1mg | 2 % | |
Potassium 19.5mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1g | ||
Protein 0.4g | 1 % | |
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: 18
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