Babaganoush

Name: Babaganoush Recipe
Yield: 20
Ingredients: 2 whole eggplants; 3 cloves garlic crushed; 5 tbsps tahini; 1 tbsp lemon juice; 1 tsp salt

Number of Servings: 20

Ingredients

2 whole eggplants3 cloves garlic, crushed5 tbsps tahini1 tbsp lemon juice1 tsp salt

Directions

Place whole eggplant on barbecue grill or on an open flame. Chargrill until cooked, turning every few minutes until skin is burnt & eggplant is soft. Cool for half an hour. Remove skin from eggplant & place in a blender or food processor. Add tahini, garlic, salt & lemon juice. Process until smooth. Adjust flavours to taste. Keeps in the fridge for up to 2 weeks. Great as a dip, on meat or as a side.

Number of Servings: 20

Recipe submitted by SparkPeople user JOV1961.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 37.5
Total Fat: 2.1 g
Cholesterol: 0.0 mg
Sodium: 122.3 mg
Total Carbs: 4.4 g
Dietary Fiber: 1.7 g
Protein: 1.2 g

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