Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 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 |
| 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
- =
- 3 large aubergines (eggplants)
- 3-4 cloves garlic, skinned and crushed
- 75-100 ml tahini paste
- 1 lemon, juice of
- 1 pinch paprika
- salt
- =
Directions
Grill the aubergines- under a medium heat first, then a high heat after about 7 mins, until well blackened and soft, about 20-25 mins. Remove the skin while holding under a cold tap, then gently squeeze to get rid of the juices. Blend the flesh in a processor. Add garlic and about 75mls tahina blend again. Add lemon juice, paprika and salt to taste, then whizz until very smooth. Now taste to see if you want to add any extra of the ingredients. Pour into a dish and drizzle the olive oil on the top and the chopped mint. Serve with pitta bread or sesame bread.