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    You are in: Home / Recipes / Smoky Baba Ganoush Recipe
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    Smoky Baba Ganoush

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    Yitzchok M's Note:

    Smoky Baba Ganoush from David Lebovitz http://www.davidlebovitz.com/2008/07/baba-ganosh/

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    Ingredients:

    Yield:

    liter

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375F (190C).
    2. 2
      Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.).
    3. 3
      Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
    4. 4
      Remove from oven and let cool.
    5. 5
      Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
    6. 6
      Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or toasted pita chips for dipping.
    7. 7
      Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.

    Ratings & Reviews:

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    Nutritional Facts for Smoky Baba Ganoush

    Serving Size: 1 (1851 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1279.3
     
    Calories from Fat 713
    55%
    Total Fat 79.2 g
    121%
    Saturated Fat 11.2 g
    55%
    Cholesterol 0.0 mg
    0%
    Sodium 3043.7 mg
    126%
    Total Carbohydrate 134.0 g
    44%
    Dietary Fiber 68.4 g
    273%
    Sugars 39.9 g
    159%
    Protein 40.5 g
    81%

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