Baba ganouj (tangy eggplant dip)

Yield: 6 sandwiches

Measure Ingredient
2 mediums Eggplants
2 tablespoons Tahini
2 Garlic cloves, pressed
Juice of 1 lemon
2 tablespoons Chopped fresh parsley (opt)
½ teaspoon Salt
Black pepper to taste

Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.

Nutritional analysis per serving: 62.7 calories; 1⅘ grams total fat; (0.3 grams saturated fat); 1.3 grams protein; 10 grams carbohydrates; 0 milligrams cholesterol; 139.9 milligrams sodium.

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