Babaghanou Recipe

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Babaghanou
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Ingredients:

Directions:

  1. Char eggplants over gas flames until soft, then allow to cool. Peel the eggplants and let them drain in a sieve. Peel the eggplants and let them drain in a sieve. Purée the eggplant in a food processor with the lemon juice, ground cumin, garlic clove, olive oil, and salt and pepper to taste.
  2. Transfer to a bowl and stir in chopped parsley. Add tehina if you like.
  3. Memories of a Lost Egypt: Reminiscences and Recipes Clarkson N. Potter
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1004.83 Kcal (4207 kJ)
Calories from fat 748.2 Kcal
% Daily Value*
Total Fat 83.13g 128%
Sodium 271.3mg 11%
Potassium 1694.51mg 36%
Total Carbs 45.4g 15%
Sugars 18.41g 74%
Dietary Fiber 30.14g 121%
Protein 37.24g 74%
Vitamin C 12.4mg 21%
Iron 2.1mg 12%
Calcium 74.5mg 7%
Amount Per 100 g
Calories 168.94 Kcal (707 kJ)
Calories from fat 125.79 Kcal
% Daily Value*
Total Fat 13.98g 128%
Sodium 45.61mg 11%
Potassium 284.89mg 36%
Total Carbs 7.63g 15%
Sugars 3.1g 74%
Dietary Fiber 5.07g 121%
Protein 6.26g 74%
Vitamin C 2.1mg 21%
Iron 0.4mg 12%
Calcium 12.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.2
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Total Fat

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