Baba ganouj (tangy eggplant dip)
6 sandwiches
Ingredients
| Quantity | 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 | ||
Directions
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.