* Exported from MasterCook *

Middle East Eggplant Dip - Babaghannooj

Recipe By :eastern Orthodox
Serving Size : 6 Preparation Time :0:45
Categories : Dips-Spreads Ethnic-Eastern Orthodox
Low Carb 5-10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant
1 teaspoon fresh lemon juice
1/4 cup tahini
1 clove garlic
1/2 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon cold water
2 tablespoons olive oil

Peel eggplant and cut lengthwise into 8 sections. Place in saucepan and add enough water to cover; add 1 teaspoon lemon juice. Boil about 15 to 20 minutes or until tender. Drain eggplant, cool and mash. In large bowl, combine tahineh, garlic and salt. Add enough cold water to make a paste. Add lemon juice and mix
well. Add mashed eggplant and mix well. Pour olive oil over mixture, garnish with parsley and serve with pita bread.





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Per serving: 123 Calories (kcal); 10g Total Fat; (68% calories from fat); 3g Protein; 8g Carbohydrate; 0mg Cholesterol; 192mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
8.3carbs, 2.5 fibre,2.7 protein, 9.7 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0

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