Receta Baba Ghannouj (Eggplant Appetizer)
Wonderful dip! Also great on gyros or as part of a Mediterranean platter.
Raciónes: 4
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Ingredientes
- 6 eggplants
- 2 lemons, juiced
- 2 Tbsp. tahini
- salt
- 3 garlic cloves
- 1/4 c. minced parsley, fresh
- 2 Tbsp. extra virgin olive oil
Direcciones
- Cook eggplants, whole, on all sides, turning as necessary until they are soft throughout & the skin is charred.
- Set aside to cool for 1 hour.
- Peel eggplants and throw away skin. Place the flesh into a large mixing bowl.
- Add in lemon juice and tahini. Blend well, mashing the eggplant. Add in salt to taste.
- Finely chop the garlic cloves and add in to mashed eggplant.
- Stir well and chill.
- To serve, place in a flat serving dish and garnish with parsley. Pour extra virgin olive oil the top.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 591g | |
Recipe makes 4 servings | |
Calories 247 | |
Calories from Fat 103 | 42% |
Total Fat 11.92g | 15% |
Saturated Fat 1.68g | 7% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 23mg | 1% |
Potassium 1360mg | 39% |
Total Carbs 35.61g | 9% |
Dietary Fiber 20.2g | 67% |
Sugars 13.55g | 9% |
Protein 7.29g | 12% |