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    You are in: Home / Recipes / Julia Child's Eggplant Puree With Garlic, Sesame and Lemon Recipe
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    Julia Child's Eggplant Puree With Garlic, Sesame and Lemon

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Marissa Lynn's Note:

    Inspired by a recipe in Julia Child's "From Julia Child's Kitchen." May be used hot as a side dish, or cold as a dip.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees F. Pierce eggplant 2 or 3 times on each side with a knife and place in an oiled baking dish. Put dish into oven on middle rack, baking 25-35 minutes, until thoroughly soft to the touch.
    2. 2
      Once the eggplant has cooled some, cut open and scrape out the flesh. Saute the flesh with olive oil and garlic to get rid of excess moisture.
    3. 3
      Place the sauteed eggplant into a food processor. Beat in the sesame seed paste, salt, pepper, and lemon juice. You may add a little more olive oil if the paste is too thick. Fold in chopped parsley and transfer to serving dish.

    Ratings & Reviews:

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    Nutritional Facts for Julia Child's Eggplant Puree With Garlic, Sesame and Lemon

    Serving Size: 1 (593 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 239.8
     
    Calories from Fat 186
    77%
    Total Fat 20.7 g
    31%
    Saturated Fat 2.8 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 6.4 mg
    0%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 7.9 g
    31%
    Sugars 5.6 g
    22%
    Protein 2.5 g
    5%

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