Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
175
Calories
2g
Protein
14g
Fat
14g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 large eggplant, peeled and sliced
- 1 tsp. sesame seeds
- 1 clove
- 1/2 tsp. salt
- 4 Tbsp. lemon juice
- 2 Tbsp. chopped parsley
Directions
1
Bake the eggplant in a 350* oven for about 10 minutes.
2
In a blender, grind the sesame seeds and garlic into a pste. Add the eggplant and blend until smooth.
3
Blend in the salt and lemon juice. Mound the dip on a shallow dish and sprinle with the chopped parsley.
4
Serve with your favorite food
5
Category:Nigerian Recipes
6
Category:Nigerian Appetizers
Recipe sourced from
fandom