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Recipe Name: Baba Ghanoush (eggplant Tahini Spread) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 8

2 Pound(s) Eggplant, 2 medium or 1 lg
whole and unpeeled
1/4 Cup(s) Tahini, sesame paste
1/4 Cup(s) Fresh lemon juice
1 Clove garlic crushed
1/4 Cup(s) finely minced onion
Salt, if desired to taste
Freshly ground black pepper
to taste
1 Tablespoon(s) Oil, preferably olive
2 Tablespoon(s) Minced fresh parsley
Note, to make your own
Tahini combine in a
1 Teaspoon(s) Lemon Juice
1/2 Teaspoon(s) Oil
2 Tablespoon(s) Water
1/4 Cup(s) Finely ground, in a blender
or with mortar and
Sesame seeds
From: Claudia Knowles <KnowlesCM7@AOL.COM> Date: Sat, 3 Aug 1996
19:12:37 -0400 1. Prick the eggplant in several places with a fork,
place it on a baking sheet , and broil in a preheated broiler for
about 20 minutes, turning the vegetable several times so that the skin
chars on all sides. Let the eggplant cool. 2. When the eggplant is
cool enough to handle, cut it in half and scrape out the flesh into a
bowl, discard the skin, and mash the eggplant with the tahini, lemon
juice, garlic, onion, salt, and pepper. Cover the mixture and
refrigerate it. 3. Before serving, sprinkle the spread with the oil,
if desired, and minced parsley, and serve it with pita, fresh or
toasted, or as a dip for fresh vegetables. Recipe from: Jane Brody's
Good Food Book. EAT-L Digest 2 August 96 From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 25
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 37.4mg
Potassium: 25.1mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g

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