Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Toasted Sesame Seed | 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
- =
- 1/2 med Aubergine
- 1 Crushed garlic cloves
- 1 1/2 tbsp Tahini
- 1/4 Juice of 1 lemon
- 1 tbsp Olive oil
- Seasoning
- GARNISH
- Toasted Sesame seeds
- Cayenne Pepper
- Flatleaf Parsley
- =
Directions
1 preheat the oven to 200c/400f/gas Bake the aubergine for 25-30 minutes until tender.
2 Cool slightly , then peel and puree the flesh in a blender or processor.
3 Add the garlic, tahini and lemon juice and process until mixed.
4 With the motor running, drizzle in the oil to make a smooth paste.
5 Season to taste.
6 Transfer to a serving dish, garnish and serve cold with pitta bread