BABAGHANOUSH
2 Medium Eggplants
1 Tablespoon Lemon Juice
1 Tablespoon Tahini
2 Tablespoons Fresh Parsley, Chopped
1 Pinch Cumin Powder (Optional)
1 1/2 Tablespoons Nonfat Yogurt
1 Clove Garlic, Crushed
Bake The Eggplant during a Medium kitchen appliance till boiled Through (About twenty Minutes). take away The Skin And Place In A Blender. Add The Tahini, Yogurt, Garlic, juice And Cumin Powder. Blend To Desired Consistency. Season To style And Chill Before Serving. Garnish With sliced Parsley.
Notes: Good Source Of Folacin
Serves 4
Prep Time:0:25
Total Calories 90
Protein 4g
Carbohydrate 16g
Fat 2g
Cholesterol 0gm
Dietary Fiber 3g
%Calories From Fat 22%
Tags:
Healthy Recipes