Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 Baba Ghanoush If you love garlic, roast a head of it alongside the eggplants. Squeeze out the cloves, mash them and add to the eggplant puree. Ingredients 4 - medium eggplants 2 tablespoons fresh lemon juice 2 teaspoons chopped fresh garlic 2 teaspoons low-fat silken tofu 1/4 teaspoon sea salt Preparation - Estimated cooking time: 30-60 minutes - 1 Preheat oven to 400 degrees F (200 degrees C) or light an outdoor grill. 2 Roast eggplants, turning occasionally, until skins turn reddish brown and flesh is soft, about 40 minutes. Let cool. 3 Peel eggplants and place flesh in a food processor. Add lemon juice, garlic, tofu and salt. Process until smooth. Nutritional Analysis Number of Servings: 4 cups (32 oz/960 g), 8 servings Per Serving Calories 23 Carbohydrate 5 g Fat 0.2 g Fiber 1.9 g Protein 1 g Saturated fat 0 g Sodium 76 mg ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 News - Today's headlines http://news. Quote Link to comment Share on other sites More sharing options...
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