Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
107
Calories
3g
Protein
5g
Fat
16g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame Seed | 1 tbsp (9g) | 52 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 2 large eggplants, about 1 kg (32 oz)
- ¼ cup lemon juice (optional)
- ¼ cup sesame seed paste
- 3 cloves garlic crushed with ½ tbls salt (optional)
- 1 tspn white vinegar
- 2 tbsp parsley, finely chopped
- =
Directions
1
Grill eggplants on high heat for 15 minutes after piercing them by a fork on all sides, turning frequently.
2
When tender, wash under running water then peel off skin while hot and remove “stem.
3
Pound to a purée (use a food processor, if available).
4
Gradually blend in sesame paste, lemon juice, and vinegar.
5
When mixture is consistent, add garlic and beat mixture well.
6
If thick, adjust by lemon juice and water.
7
Serve it garnished with parsley, red pepper and olive oil.
Recipe sourced from
fandom