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    You are in: Home / Recipes / Romanian Eggplant Puree (Appetizer, Dip, Sandwich Filling) Recipe
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    Romanian Eggplant Puree (Appetizer, Dip, Sandwich Filling)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    larry #2's Note:

    This was a family favorite of mine that I recreated and tastes exactly as I remember it.The Taini +p.butter were my additions, for authentic recipe,leave them out

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    Ingredients:

    Serves: 8-12

    Yield:

    CUPS

    Units: US | Metric

    Directions:

    1. 1
      Char roast eggplants by piercing them several times with a fork.
    2. 2
      Roast them on a baking sheet in a 350°F oven, or place pierced eggplants on a gas stove with low heat, turning them when the skin is burned off and removing them when soft and collapsed (this gives them a smoky taste).
    3. 3
      Scoop out the flesh from the eggplants and puree in a food processor with other ingredients.
    4. 4
      Refrigerate.

    Ratings & Reviews:

    • on January 07, 2008

      35

      This is baba ganush not salata de vinate. The average Romanian has never heard of tahini or peanut butter. If you want an eggplant spread this is fine but if you want authentic "Romanian" food this misses the mark a bit

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Romanian Eggplant Puree (Appetizer, Dip, Sandwich Filling)

    Serving Size: 1 (136 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 132.8
     
    Calories from Fat 66
    49%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 302.6 mg
    12%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 6.3 g
    25%
    Sugars 5.2 g
    20%
    Protein 3.7 g
    7%

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