UIHC Healthful Recipes: Baba Ghanouj скачать в хорошем качестве

UIHC Healthful Recipes: Baba Ghanouj

University of Iowa Hospitals and Clinics presents Healthful Recipes with Chef Hib! Featured 2012 Spring cuisine: Baba Ghanouj 16 servings • 4 pounds large eggplants (6 each) • ¼ cup plus 1½ Tbsp extra-virgin olive oil • ¼ cup fresh lemon juice • 3 Tbsp tahini • 1 Tbsp garlic, coarsely chopped • ¼ tsp cayenne pepper • 2 tsp kosher salt • 8 small whole grain pitas Directions: Place eggplant on sheet pan, cover the eggplant with oil then prick all over with the tip of a knife. Roast in a 400° oven for about 20 minutes or until the flesh is soft. Transfer the eggplants to a large bowl and let cool. Discard the stems and peel the eggplants. Coarsely chop one-third of the eggplant. Put the remaining eggplant in a food processor. Add the remaining 1/4 cup of olive oil and the lemon juice, tahini, garlic, cayenne pepper, and 2 teaspoons of salt and puree until smooth. Transfer to a medium bowl and fold in the chopped eggplant. Garnish with the chopped parsley and serve with warm pita. Nutritionals per serving: 130 calories 5 g fat 375 mg sodium 21 g carbohydrates 7 g fiber 4 g protein