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Receta Baba Ghannouj (Eggplant And Sesame Puree)

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Ingredientes

Cost per recipe $3.41 view details

Direcciones

  1. Place eggplant on center shelf in warm oven. Cook till soft, turning often.
  2. Peel off skin while warm. Remove stem and end of eggplant, if hard.
  3. Chop flesh. Put in blender or possibly food processor. Puree. Blend in most of the lemon juice. Gradually add in tahini.
  4. Crush garlic into a paste with 1 tsp. salt. Add in to eggplant. Beat well.
  5. Adjust flavor with lemon juice and remaining salt. Beat in extra virgin olive oil and parsley. If using food processor, put about 4 sprigs of parsley into container. Process till minced, but still visible.
  6. Place in shallow dish. Garnish with parsley. Serve with Arab bread as an appetizer.
  7. NOTES : If making ahead, store in a sealed container in refrigerator. Bring to room temperature before serving.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 536g
Calories 594  
Calories from Fat 396 67%
Total Fat 46.6g 58%
Saturated Fat 6.52g 26%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 4737mg 197%
Potassium 1278mg 37%
Total Carbs 41.75g 11%
Dietary Fiber 19.0g 63%
Sugars 10.65g 7%
Protein 14.93g 24%
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