Baba Ganoush
This is a recipe I found specifically for canning this spread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic
- 3 tablespoons tahini
- 1 tablespoon brown sugar (optional)
- 1 lb eggplant
- 1/4 tsp sea or kosher salt
- Carbohydrate 41.665340093723 g
- Cholesterol 0 mg
- Fat 31.8788255058947 g
- Fiber 19.9831410851865 g
- Protein 13.2432329371639 g
- Saturated Fat 4.4876614061997 g
- Serving Size 1 1 Recipe (537g)
- Sodium 645.029346220982 mg
- Sugar 21.6821990085365 g
- Trans Fat 1.55998911687839 g
- Calories 462 calories
Prick eggplant all over and place on cooking sheet and parchment paper. Bake at 400 degrees for 45 minutes Scoop out flesh and mix with other ingredients 10 pounds pressure for 45 minutes to can
