Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
697
Calories
26g
Protein
58g
Fat
27g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Tahini | 1 tbsp (15g) | 89 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Walnut | 1 walnut half (4g) | 26 |
| 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 1/2 lbs Eggplant
- 3 tbsp Lemon juice
- 1 tsp Salt
- 2 tsp Minced fresh garlic
- 3 tbsp Sesame tahini
- -- (optional: substitute
- -- yogurt or sour cream)
- 1/4 cup Chopped parsley
- 1/2 cup Toasted pine nuts
- 2 tbsp Olive oil
- =
Directions
1
1 Preheat oven to 400 °F.
2
2 Prick eggplant all over with a fork.
3
3 Bake whole until tender (about 30 minutes).
4
4 Remove from oven, halve and scoop out the flesh.
5
5 Blend in a food processor with the lemon juice until smooth.
6
6 Mash the salt and garlic together and combine with the eggplant, along with the tahini.
7
7 Cool and stir in the parsley and pine nuts.
8
8 Before serving, drizzle with the olive oil.
9
9 Serve as a dip with tortilla chips or triangles of flat (pita) bread.
Recipe sourced from
fandom