Eggplant Dip (baba Ghannooj, Bah-bah Gah-noosh)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Lebanese | 1 | Servings | |
INGREDIENTS
| 1 | Eggplant | |
| 1 | Clove garlic | |
| Salt to taste | ||
| 4 | T | Tahini, sesame seed paste |
| 1/4 | c | Water |
| 1/4 | c | Lemon juice, up to 1/2 |
| Jan 1994. |
INSTRUCTIONS
Bake or grill eggplant until well done (grilling is best). Remove the skin and preserve the liquid. Chop fine. Mash garlic with salt. Add tahini and blend thouroughly. Slowly add water and mix well. Add lemon juice and blend well. Add the eggplant and mash with a potato masher or mdaqqa (a large wooden mallet). Source: Lebanese Cookbook (translated) Posted to rec.food.recipes by pld@acsu.buffalo.edu (Pat Dennis) on Wed,
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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 293.6mg
Potassium: 75.5mg
Carbohydrates: 5.2g
Fiber: <1g
Sugar: 1.6g
Protein: <1g