Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
267
Calories
4g
Protein
22g
Fat
18g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| 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
- 6 large Eggplants
- 2 Lemon, juiced
- 2 tbsp Tahini
- Salt
- 1 large Garlic clove
- 1/4 cup Chopped parsley, fresh
- 2 tbsp Olive Oil
Directions
1
Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred.
2
Set aside to cool for 1 hour.
3
Peel eggplants & discard skin.
4
In a mixing bowl, add lemon juice & tahini.
5
Blend well.
6
Add salt to taste.
7
Finely chop the garlic clove & add to mashed eggplant.
8
Stir well & chill.
9
To serve, place in a flat serving dish & garnish with parsley.
10
Pour olive oil the top.
11
Category:Saudi Arabian Recipes
12
Category:Saudi Arabian Appetizers
Recipe sourced from
fandom