Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
259
Calories
7g
Protein
10g
Fat
43g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tahini | 1 tbsp (15g) | 89 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Plum | 1 medium (66g) | 30 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | 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 x Eggplant, sliced
- 1/2 cup Tahini
- 2 x Garlic cloves, chopped
- 1/2 x Lemon, Juiced, or to taste
- 1/4 tsp Cumin, or to taste
- 3 tbl Water, about
- Salt and cayenne pepper, to taste
- 1 x Tart-sweet firm plum OR 1/2 pomegranate
- 1/4 cup Fresh mint leaves OR half mint and half cilantro
Directions
1
Grill the eggplant until lightly charred and tender, then transfer to a platter.
2
Mix together the tahini, garlic, lemon juice, cumin and water. Season with salt and cayenne pepper. Drizzle this onto the eggplant and garnish with diced tart plums or pomegranate seeds, and chopped herbs.
3
Category:Iraqi Recipes
4
Category:Iraqi Vegetarian
Recipe sourced from
fandom