Try this Lebanese Baba Ghanoush recipe, or contribute your own.
Suggest a better descriptionUsing a fork, poke the eggplant at least a dozen times. Place on a baking sheet and broil on all sides, about 4 - 5 inches from the source of heat. Turn often until the eggplant is browned nicely all over. Total time will be about 45 minutes. Remove the eggplant from the broiler and allow to cool for a few minutes. Cut the eggplant in half lengthwise and scoop out soft insides, discarding the brown ed peel. In a bowl, mash the eggplant and the remaining ingredients, except the garnishes, with a fork. Do not use food processor or blender, as you do not wanbt too smoth a paste.Serve on a plate with the olive oil and parsley sprinkled over the top. Guests dip the bread wedges into the Baba Ghanoush and go directly to heaven without passing go. serves 4 - 6 as an appetizer. Posted to JEWISH-FOOD digest V96 #116 From: alotzkar@direct.ca (Al) Date: Tue, 31 Dec 1996 11:18:27 -0800
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Serving Size: 1 Serving (615g) | ||
Recipe Makes: 1 | ||
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Calories: 410 | ||
Calories from Fat: 246 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 201.4mg | 7 % | |
Potassium 1425.9mg | 38 % | |
Total Carbohydrate 40.6g | 12 % | |
Dietary Fiber 21.6g | 86 % | |
Sugars, other 19g | ||
Protein 10.9g | 16 % | |
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: 410
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