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Babaganoush

 

Babaganoush
Serves 4
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
80 calories
10 g
0 g
4 g
3 g
1 g
156 g
162 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
156g
Servings
4
Amount Per Serving
Calories 80
Calories from Fat 36
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 162mg
7%
Total Carbohydrates 10g
3%
Dietary Fiber 6g
22%
Sugars 3g
Protein 3g
Vitamin A
7%
Vitamin C
16%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large eggplant (about 1 pound)
  2. 1 glove garlic, minced
  3. 1/4 teaspoon salt
  4. 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
  5. 2 tablespoons tahini
  6. 2 tablespoons lemon juice
Instructions
  1. Preheat oven to 450 degrees F.
  2. Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
  3. On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.
beta
calories
80
fat
4g
protein
3g
carbs
10g
more
Adapted from Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/babaganoush-recipe.html?oc=linkback
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