Baba Ghanoush - Detox - 10g Carbs, 4g Fiber
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Vegan
2 medium eggplants -- halved length-wise
2 garlic cloves -- minced
1/4 cup tahini paste
1/2 cup chopped parsley leaves
1 teaspoon cumin
2 tablespoons fresh lemon juice
Salt and pepper to taste
2 tablespoons chopped fresh mint -- (optional)
Broil the eggplant halves, skin side up, under high heat until the skin is charred and the flesh feels soft (about 15 minutes). Scoop out the flesh from the skin. Combine all the ingredients and blend in a food processor until pureed. Garnish with fresh mint if desired and serve.
MAKES 1 PINT
Author Note: The addition of tahini and spices makes this eggplant spread rich and delectable. just don't overdo it on the cumin, since it has a tendency to overwhelm a dish.
Cuisine: "Mediterranean"
Source: "Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi): "Sept 2013"
Yield: "2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 79 Calories; 4g Fat (44.2% calories from fat); 3g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 15mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.
--- In healthy_recipes_for_diabetic_friends@yahoogroups.com, <recetta@yahoo.com> wrote:
* Exported from MasterCook *
                         Baba Ghanoush - Detox
Recipe By    :
Serving Size : 8    Preparation Time :0:00
Categories   : Condiment                      LowCal (Less than 300 cals)
               LowerCarbs                     Vegan
 Amount Measure      Ingredient -- Preparation Method
--------Â ------------Â --------------------------------
 2            medium eggplants -- halved length-wise
 2                    garlic cloves -- minced
    1/4          cup tahini paste
    1/2          cup chopped parsley leaves
 1          teaspoon cumin
 2       tablespoons fresh lemon juice
                       Salt and pepper to taste
 2       tablespoons chopped fresh mint -- (optional)
Broil the eggplant halves, skin side up, under high heat until the skin is
charred and the flesh feels soft (about 15 minutes). Scoop out the flesh
from the skin. Combine all the ingredients and blend in a food processor
until pureed. Garnish with fresh mint if desired and serve.
MAKES 1 PINT
AuthorNote: The addition of tahini and spices makes this eggplant spread
rich and delectable. just don't overdo it on the cumin, since it has a
tendency to overwhelm a dish.
Cuisine:
 "Mediterranean"
Source:
 "Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by
 Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
 "Sept 2013"
Yield:
 "2 cups"
                                   - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 79 Calories; 4g Fat (44.2% calories
from fat); 3g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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