Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
141
Calories
4g
Protein
8g
Fat
17g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tahini | 1 tbsp (15g) | 89 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 1 medium eggplant
- 2 cloves garlic, peeled
- 3 tablespoons tahini paste
- 4 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 tablespoon minced Italian parsley
- =
Directions
1
Preheat the broiler. Prick the Eggplant a few times with a fork. Place it on a foil-lined baking tray. Place under broiler. When the skin chars on one side, give the eggplant a 1/4 turn. Continue until entire skin si charred and pulp is soft and mushy. Peel away skin, rinsing to remove all charred skin.
2
Pat Dry. In blender or food processor, combine all ingredients. Serve with toasted Turkish Bread and enjoy!
Recipe sourced from
fandom