Babaghanou (Not yet rated)
Submitted by elnoob
An Egyptian eggplant dip
Cal: 36 Fat: 2g Carbs: 5g Protein: 1g Fiber: 3g
More Nutrition...
More Nutrition...
Original recipe serves 12
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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