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Babaghanou  (Not yet rated)

An Egyptian eggplant dip

Cal: 36 Fat: 2g Carbs: 5g Protein: 1g Fiber: 3g
More Nutrition...

Original recipe serves 12

Ingredients (serves 12)

½ 2x 3x Reset

  • salt
  • 1 tablespoon cumin
  • 1 tablespoon parsley ; finely chopped
  • 1 clove garlic ; chopped
  • 2 tablespoons lemon juice
  • black pepper
  • 1 1/2 tablespoons olive oil
  • 2 eggplant
  • In My Kitchen

  • Directions

     Prep: 15 min | Cook: 15 min | Ready in: 30 min
    Char the eggplants over a gas or coal flame until soft. Peel the eggplants and place in a sieve, allowing them to drain. Add peeled and drained eggplants to a food processor or blender along with salt, pepper, garlic, cumin, olive oil and lemon juice. Puree until smooth. Transfer to a bowl and combine with parsely. Makes 2 cups.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    1.8
    --
    1.6
    10.7
    3
    0
    1.8
    0.1


    Calories: 36.2
    Total Sugars: 1.9g
    Carb.: 4.9g
    Fiber: 2.7g
    Total Fats: 1.9g
    Cholesterol: 0mg
    Protein: 0.9g
    Sodium: 2.6mg

    *Data provided by USDA

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