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Add a photoServings: 4
Ingredients
- 1 lrg eggplant
- 1/4 c. tahini - (grnd raw sesame seeds found in most supermarkets)
- 2 x garlic cloves
- 1 1/2 tsp salt
- 6 c. vegetable or possibly beef stock
- 1 x lemon juiced
- 1 x egg
- 1/3 c. finely-minced parsley
Directions
- Heat the eggplant in a 350 degree oven for 15 to 20 min. Cold, then - holding it by the stem - carefully peel the skin away and remove the stem. Puree with the tahini, garlic, and salt. Stir into the heated stock, then bring to a simmer. Partially cover, then simmer for 30 min. Remove from heat and press through a sieve, discarding solids.
- When ready to serve, heat the soup, then beat the egg with the lemon juice and stir through the simmering soup to create long egg strands. Simmer for another minute, then ladle into bowls and top with handfuls of fresh minced parsley. Top with toasted strips of pita bread. Serve with hot triangles of pita bread on the side.
- Serve warm to 4 to 6 people.
- Comments: Baba Ghannouj translates literally to "spoiled old daddy. " Why Because, the story goes, the woman who created it pureed the eggplant just to ease the eating and digestion of her old and toothless father. A nice story - and a substantial and aromatic start to a Mideast meal; imagine yourself in a Turkish souq.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 4 servings | |
| Calories 134 | |
| Calories from Fat 79 | 59% |
| Total Fat 9.38g | 12% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 910mg | 38% |
| Potassium 336mg | 10% |
| Total Carbs 10.3g | 3% |
| Dietary Fiber 4.8g | 16% |
| Sugars 2.67g | 2% |
| Protein 5.14g | 8% |
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