Babaghanoui
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Serves8 (2 tablespoons each)
SWAP ScoreWhat's this?
Ingredients
- 2 medium eggplants, cut in half lengthwise
- 1/4 cup water
- 1/4 cup lemon juice
- 1/4 teaspoon tahini
- 3 teaspoons fresh parsley, chopped (or 1 teaspoon dried)
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
Directions
- Preheat oven to 450°F.
- Prick eggplant halves with a fork. Place cut edge down on a baking sheet and add water. Baked until tender or collapsed, about 40 minutes.
- Allow to cool for 10 minutes.
- Scoop out the flesh and mash until smooth.
- Add lemon juice, tahini, parsley, garlic, salt, and pepper.
- Slowly add oil while mixing until smooth texture.
- Chill for 2 hours before serving.
- Serve with pita bread.
Nutrition Facts
Babaghanoui
Amount Per Serving (2 tablespoons eachg)
Calories 113
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 70mg
3%
Potassium 190mg
5%
Total Carbohydrates 13g
4%
Dietary Fiber 4g
16%
Sugars 5g
Protein 1g
2%
Vitamin A
2%
Vitamin C
6%
Vitamin D0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.
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