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Bob's baba ghanoush


Submitted by bpisciot

Makes 10 servings

Eggplant dip for meals or snacks.

Ingredients
2 eggplants
2 bell peppers
1/4 cup tahini
1/4 cup olive oil
2 tsp garlic, minced
1/4 cup lemon juice
Directions
  1. Halve eggplants.

  2. Roast at 400 degrees for about 45 minutes or until soft.

  3. Roast bell peppers until soft.

  4. Scoop eggplant flesh into food processor.

  5. Remove skin and seeds from peppers and add to food processor.

  6. Add tahini, olive oil, garlic and lemon juice to food processor.

  7. Add hot sauce, salt and pepper to taste.

  8. Combine all until you achieve the desired consistency.

Categories

Vegetables, Main Dish, Snacks, Middle Eastern, Roast, Vegetarian
Nutrition Facts
Serving Size 151.5g
Amount Per Serving
Calories
120
Calories from Fat
80
% Daily Value*
Total Fat
8.9g
14%
Saturated Fat
1.2g
6%
Cholesterol
0mg
0%
Sodium
10mg
0%
Total Carbohydrates
9.6g
3%
Dietary Fiber
4.8g
19%
Sugars
3.7g
Protein
2.4g
Vitamin A 16% • Vitamin C 59%
Calcium 4% • Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Legend



Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis
Nutrition Grade
96% confidence

A-
   Good points
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in vitamin A
  • Very high in vitamin C
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