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Name: Baba Ghanoush
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: Salt and pepper; olive oil; Lemon (juice of); 2 tb Tahini; 1 tb Parsley Finely Chopped; 2 md Aubergines; 2 Cloves Garlic peeled

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INGREDIENTS

Salt and pepper
olive oil
Lemon ; (juice of)
2 tb Tahini
1 tb Parsley ; Finely Chopped
2 md Aubergines
2 Cloves Garlic ; peeled

Servings

INSTRUCTIONS

Preheat the oven to gas mark 5/375F/190C. Prick the skins of the aubergines with a carving fork and bake in the oven for one hour, or until flesh is soft. Remove and allow to cool so you can handle them without burning your hands. Cut in half and scoop out the flesh into a bowl. Mash with a fork. You may prefer to use a food processor, but i like the rough finish achieved with a fork. Crush the garlic cloves with a hard blow from your hand on the back of a large sharp knife and then chop the pulp finely. Add this, along with the tahini, lemon juice and parsley, to the aubergine. Stir everything thoroughly, and add enough olive oil to give a rich thick consistency. Season with salt and pepper and serve with warm slices of pitta bread or hot toast. Source: Hugo Arnold, Evening Standard, UK File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

NOTES

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Baba Ghanoush

Salt and pepper
 olive oil
 Lemon (juice of)
2 tb Tahini
1 tb Parsley Finely Chopped
2 md Aubergines
2 Cloves Garlic peeled

Preheat the oven to gas mark 5/375F/190C. Prick the skins of the aubergines  with a carving fork and bake in the oven for one hour, or until flesh is  soft. Remove and allow to cool so you can handle them without burning your  hands. Cut in half and scoop out the flesh into a bowl. Mash with a fork.  You may prefer to use a food processor, but i like the rough finish  achieved with a fork.    Crush the garlic cloves with a hard blow from your hand on the back of a  large sharp knife and then chop the pulp finely. Add this, along with the  tahini, lemon juice and parsley, to the aubergine. Stir everything  thoroughly, and add enough olive oil to give a rich thick consistency.  Season with salt and pepper and serve with warm slices of pitta bread or  hot toast.    Source: Hugo Arnold, Evening Standard, UK    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition

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Serving Size: 1 Serving (212g)
Recipe Makes: 6

Calories: 119
Calories from Fat: 68 (57%)

Amt Per Serving		% DV

	Total Fat 7.6g	10 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 36.8mg		1 %
Potassium 478mg		13 %
Total Carbohydrate 13.8g		4 %
	Dietary Fiber 7.6g	30 %
	Sugars, other 6.2g
Protein 3g		4 %
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: 119

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