Real African Dishes: [MC-AllEthnic-Recipes] Middle Eastern Eggplant and Tahini Puree - Baba Ghannouj ; 22g Carbohydrate; 8g Dietary Fiber

Tuesday, August 21, 2012

[MC-AllEthnic-Recipes] Middle Eastern Eggplant and Tahini Puree - Baba Ghannouj ; 22g Carbohydrate; 8g Dietary Fiber

* Exported from MasterCook *

Middle Eastern Eggplant and Tahini Puree - Baba Ghannouj

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium eggplants -- about 4 pounds
9 tablespoons fresh lemon juice -- (1/2 cup plus 1 tablespoon)
1/2 cup tahini -- (sesame seed paste), stir if oil has separated out
4 large garlic cloves -- peeled
1 3/4 teaspoons salt
To garnish: -- extra-virgin olive oil, 2 tablespoons chopped fresh parsley leaves, imported black olives, pomegranate seeds (optional)

Puncture or score the eggplants all over with a for or knife. Preheat a
gas grill on high for 20 minutes or prepare a charcoal grill and grill the
eggplants whole until the skins are black and blistered, about 40 minutes.
Or preheat the oven to 425F. (Some Arab cooks blister the eggplants over a
gas burner flame, but I have always found the way messy, although it may
be quicker.)

Carefully remove the skins and spoon out the soft pulp just as soon as you
can handle the eggplant. Puree the pulp in a food processor, then squeeze
or drain out some of the bitter liquid from the eggplant by letting it sit
in a strainer over a bowl or the sink for an hour.

In a small bowl, slowly mix the lemon juice and tahini. Pound the garlic
and salt together in a mortar until it is a paste, then stir into the
tahini mixture. Stir this into the eggplant puree. Taste and add water to
thin - NEVER thin with more lemon juice.

Pour the mixture onto a serving platter and garnish with a drizzle of
olive oil, the parsley, some black olives, and pomegranate seeds, if
using.

Makes 6 to 8 servings

Cuisine:
"MidEastern"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 178 Calories; 10g Fat (44.2%
calories from fat); 6g Protein; 22g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 561mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3
Vegetable; 0 Fruit; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0