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Israeli Baba Ganoush

6 Servings

2 Small Eggplants
1/2 Cl Garlic
6 Tbl Raw tahini
Lemon juice

Roast 2 small eggplants over a direct flame until
charred.

Place on tray and finish baking in the oven for 30
minutes on maximum temperature.

When cool, cut down the center and scoop out flesh onto
a cutting board. Chop finely and transfer to a bowl.

Grate in 1/2 clove garlic.

Mix in 5-6 tablespoons tahini, lemon juice, and salt &
pepper.

RECIPE FROM: https://www.israel21c.org

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Per Serving: 90 Cal (75% from Fat, 11% from Protein, 14%
from Carb); 3 g Protein; 8 g Tot Fat; 1 g Sat Fat; 3 g
Mono Fat; 0 g Trans Fat; 3 g Carb; 1 g Fiber; 0 g Sugar;
65 mg Calcium; 1 mg Iron; 17 mg Sodium; 0 mg Cholesterol


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