Baba Ghanouj (an Arab Eggplant Dip)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Arab | Dip | 8 | Servings |
INGREDIENTS
| 1 | Eggplant | |
| 1 | Lemon, juice of | |
| 2 | up to | |
| 3 | Cloves, large garlic | |
| 2 | up to | |
| 3 | T | heaping tahini sesame |
| seed paste | ||
| Salt to taste | ||
| Summak, a mild Arab spice | ||
| or chopped parsley for | ||
| garnish | ||
| 2 | T | Olive oil |
INSTRUCTIONS
From: Deborah Kirwan <dkkirwan@CREIGHTON.EDU> Date: Wed, 26 Jun 1996 13:34:26 -0500 Pierce eggplant in several places, set on a baking sheet, and bake in a 350 degree F. oven for 1 hour. Let cool. Strip off and discard peel, and cut remaining eggplant into chunks and place in blender. Add lemon juice, garlic, tahini and salt. Blend until smooth, stopping blender to push down ingredients as needed. Put in a bowl, sprinkle summak or chopped parsley on top, and drizzle with 2 tbsp olive oil. Serve with pieces of pita bread to dip into it. EAT-L Digest 25 June 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 36
Total Fat: 4g
Cholesterol: 0mg
Sodium: 1126.7mg
Potassium: 171.1mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: 3.4g