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| Home -> [Appetizers, Vegetables] -> [Baba ghanouj Recipe] |
Baba ghanouj
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers, Vegetables |
Rating: |
no rating. |
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Ingredients:
| 1
| large | Eggplant | | 3
| tbsp | Tahini | | 2
| | Garlic cloves, minced | | 2
| tbsp | Nonfat yogurt | | 1/2
| cup | Parsley, chopped | | 2
| | Lemons, juiced | | 1/2
| tsp | Salt | | 2
| tbsp | Extra virgin olive oil | | 1
| tsp | Extra virgin olive oil |
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Procedures:
| 1 | Cut eggplant in half lengthwise, and place cut side down on a nonstick baking sheet. | | 2 | Prick with a fork; bake at 350 until soft and wilted (20 minutes). | | 3 | Scoop out pulp into a bowl; add the rest of the ingredients and mash together until smooth for a chunky texture, puree in a blender (before adding parsley) for a smooth texture. | | 4 | Garnish with more parsley, and drizzle with 1 tsp of olive oil. | | 5 | Serve with warm pita bread (or ak mak crackers) and a light spicy red wine. | | 6 | Nutritional information per serving (2t serving): 26 calories, 1g protein, 2g fat (0g saturated), 2g carbohydrates, 0mg cholesterol, 5mg sodium exchanges: ?vegetable, ?fat |
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