Baba Ghanoush

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* Exported from MasterCook *

 

BABA GHANOUSH

 

Recipe By :[salads: Simple, Fast and Fresh, The Australian Women's Weekly

Cookbooks]

 

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 large eggplants

1/4 cup tahini

1/4 cup lemon juice

3 cloves garlic -- quartered

1 teaspoon salt

2 tablespoons finely chopped fresh parsley

 

Pierce eggplants all over with fork or skewer; place whole eggplants on oiled

oven tray. Bake, uncovered, in hot oven about 1 hour or until soft. Stand 15

minutes.

 

Peel eggplants, discard skins; chop flesh coarsely.

 

Blend or process eggplant with tahini, juice, garlic and salt, until combined.

Spoon into serving bowl; sprinkle with parsley.

 

Makes about 3 cups.

 

 

 

Description:

" Baba ghanoush is a Middle-Eastern purée of eggplant and tahini, which

is usually served as a dip, but can be served as a salad by adding

lots of black olives and tomato slices. If you find the smoky flavor

too strong, soften it by stirring in one tablespoon of yogurt. Tahini,

a sesame seed paste, is available from selected supermarkets and

delicatessens. "

Source:

" From foodnouveau.com "

 

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Per Serving (excluding unknown items): 627 Calories; 34g Fat (43.9% calories

from fat); 21g Protein; 77g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol;

2235mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 11 1/2 Vegetable; 1/2

Fruit; 6 Fat.

 

Serving Ideas : Serving suggestion: Usually served as a dip with pita bread, but

it's also delicious as a sandwich spread.

 

 

Nutr. Assoc. : 0 0 0 0 0 0