Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
347
Calories
12g
Protein
27g
Fat
20g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Tahini | 1 tbsp (15g) | 89 |
| Tofu | 100g firm | 76 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 loaves pita, quartered
- vegetables, for dipping
- 3 tablespoons minced fresh cilantro
- 1/2 teaspoons cayenne
- 1/2 teaspoons freshly-ground black pepper
- 1 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 2 large garlic cloves, crushed
- 1/4 cup tahini
- 12 ounces silken tofu
- 1 large firm eggplant (about 1 pound)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista