Baba Ganouj
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 82.3
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 355.9 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.9 g
- Protein: 2.1 g
View full nutritional breakdown of Baba Ganouj calories by ingredient
Introduction
This is light and G.I. Diet friendly. It makes about 2 cups, so I put 8 servings. The olive oil is included in the overall nutritional information, but I don't know if it would be that high because it is only used to coat the eggplant before roasting, but its skin gets peeled off afterwards. This is light and G.I. Diet friendly. It makes about 2 cups, so I put 8 servings. The olive oil is included in the overall nutritional information, but I don't know if it would be that high because it is only used to coat the eggplant before roasting, but its skin gets peeled off afterwards.Number of Servings: 8
Ingredients
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1 large eggplant (about 1-1/2 lb.)
3 cloves garlic, minced
1/4 cup lemon juice
1/4 cup tahini (I put 4 tbsp in the nutritional info)
1/2 tsp salt
1/4 tsp ground cumin
1 tsp olive oil
Directions
1. Preheat oven to 450
2. Prick eggplant with fork in several places and rub olive oil on exterior
3. Bake 15 minutes, then turn over and bake another 15 or until very soft. set aside until cool enough to handle. Peel off skin and discard.
4. Blend eggplant, garlic, lemon juice, tahini, salt and cumin until smooth (I used a hand mixer but a food processer would work too). If mixture is too thick, think with a little water or more lemon juice to desired consistency.
5. OPTIONAL (Not Included in Nutritional Analysis) - After you transfer mixture to a serving bowl, use the back of a spoon to form a shallow well. Drizzle extra virgin olive oil over top and sprinkle with chopped fresh parsley. Arrange kalamata olives around side of bowl.
Serve at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user ONEFOOD.
2. Prick eggplant with fork in several places and rub olive oil on exterior
3. Bake 15 minutes, then turn over and bake another 15 or until very soft. set aside until cool enough to handle. Peel off skin and discard.
4. Blend eggplant, garlic, lemon juice, tahini, salt and cumin until smooth (I used a hand mixer but a food processer would work too). If mixture is too thick, think with a little water or more lemon juice to desired consistency.
5. OPTIONAL (Not Included in Nutritional Analysis) - After you transfer mixture to a serving bowl, use the back of a spoon to form a shallow well. Drizzle extra virgin olive oil over top and sprinkle with chopped fresh parsley. Arrange kalamata olives around side of bowl.
Serve at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user ONEFOOD.
Member Ratings For This Recipe
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SHERRI1976
