Baba Ganouj With Roasted Red Pepper Garnish

1. Drizzle eggplant with olive oil, poke some holes in it with a fork.

2. Drizzle red bell pepper with oil if you wish.

3. Roast eggplant & pepper in an oven at 350F for a hour, turning occasionally.

4. Remove from oven and let cool for several minutes. Remove skin from bell pepper and chop coarsely. Reserve for garnish.

5. Discard eggplant skin, scoop out flesh of eggplant and combine with rest of ingredients in blender or chop coarsely and mix well.

6. Garnish with bell pepper and parsley.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	172.9398 g
Protein	64.389 g
Carbohydrates	97.6813 g
Energy	2063.433 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3112 g
Water	56.3648 g
Aspartic acid	5.962 g
Calcium, Ca	1519.989 mg
Lutein + zeaxanthin	218.1805 g
Fiber, total dietary	33.7426 g
Carotene, beta	192.5095 g
Niacin	21.4215 mg
Vitamin A, RAE	26.798 g
Arginine	9.5122 g
Riboflavin	1.8466 mg
Fatty acids, total polyunsaturated 15:0	0.0005 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0041 g
Fatty acids, total saturated 20:1	0.2412 g
Glutamic acid	14.3087 g
Sodium, Na	268.9855 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5187 g
Total lipid (fat)	172.9398 g
Manganese, Mn	5.2568 mg
Fructose	0.5032 g
Proline	2.9349 g
Fatty acids, total saturated 16:0	15.4599 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0055 g
Sucrose	0.1967 g
Choline, total	2.8196 mg
Sugars, total	1.1852 g
Serine	3.5008 g
Fatty acids, total saturated 10:0	0.0092 g
Fatty acids, total saturated 18:0	7.2717 g
Vitamin B-6	0.5608 mg
Selenium, Se	0.0496 g
Ash	18.1797 g
Fatty acids, total saturated 18:1 undifferentiated	64.4419 g
Pantothenic acid	2.5735 mg
Phenylalanine	3.4039 g
Copper, Cu	5.8378 mg
Thiamin	4.6331 mg
Methionine	2.1184 g
Iron, Fe	9.3082 mg
Carbohydrate, by difference	97.6813 g
Phosphorus, P	2713.064 mg
Folate, total	367.726 g
Tocopherol, gamma	0.0201 mg
Alanine	3.359 g
Valine	3.5885 g
Fatty acids, total saturated 18:2 undifferentiated	74.3643 g
Glycine	4.3975 g
Glucose (dextrose)	0.4529 g
Fatty acids, total saturated 14:0	0.4332 g
Zinc, Zn	16.7676 mg
Isoleucine	2.7621 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	75.7547 g
Fatty acids, total saturated 14:1	0.0009 g
Leucine	4.9182 g
Vitamin A, IU	564.057 IU
Folate, DFE	367.726 g
Tryptophan	1.4057 g
Vitamin C, total ascorbic acid	22.7592 mg
Phytosterols	0.19 mg
Fatty acids, total polyunsaturated 18:1 c	0.0018 g
Tyrosine	2.6887 g
Vitamin K (phylloquinone)	62.32 g
Fatty acids, total saturated	24.2225 g
Histidine	1.8887 g
Fatty acids, total monounsaturated	65.2711 g
Threonine	2.665 g
Folate, food	367.726 g
Cryptoxanthin, beta	1.83 g
Vitamin E (alpha-tocopherol)	0.0971 mg
Magnesium, Mg	350.245 mg
Lysine	2.0625 g
Potassium, K	1558.5745 mg
Cystine	1.2965 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Lemon juice	3 tablespoons	10.065	3.1568	0.1098
Olive oil	0	0	0	0
Tahini	1.5 1/2	2052	94.284	172.8
Parsley	1 tablespoon	1.368	0.2405	0.03
Red bell pepper	1	0	0	0
plain yogurt	1.5 1/2	0	0	0
eggplant	1	0	0	0
Garlic Clove	3	0	0	0
red pepper flake	1 teaspoon	0	0	0