Babaghanoui

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Serves8 (2 tablespoons each)
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Ingredients

Directions

  1. Preheat oven to 450°F.
  2. 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.
  3. Allow to cool for 10 minutes.
  4. Scoop out the flesh and mash until smooth.
  5. Add lemon juice, tahini, parsley, garlic, salt, and pepper.
  6. Slowly add oil while mixing until smooth texture.
  7. Chill for 2 hours before serving.
  8. Serve with pita bread.
Nutrition Facts
Babaghanoui
Amount Per Serving (2 tablespoons eachg)
Calories 98 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 77mg 3%
Potassium 329mg 9%
Total Carbohydrates 9g 3%
Dietary Fiber 4g 16%
Sugars 5g
Protein 1g 2%
Vitamin A 0%
Vitamin C 8%
Vitamin D0%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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