Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
224
Calories
3g
Protein
22g
Fat
8g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| 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 aubergine
- 1 clove garlic, crushed
- 2 tablespoons *tahini
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 3 tablespoons natural yoghurt
- 2 teaspoons olive oil, for garnishing
- juice of half a lemon, for garnishing
Directions
1
Preheat oven to 180ºC (350ºF) Gas mark 4 for five minutes. Place whole aubergine on a baking tray and bake for 45 minutes until outer shell is crisp and inside is soft. Set aside to cool for 20 minutes.
2
Split open the aubergine by cutting in the centre, and scoop out the flesh into a medium sized bowl. Discard the skin.
3
Next add the garlic, salt, lemon juice, yoghurt, tahini and mash by hand until a smooth puree is achieved, or place in a blender and pulse for 5 seconds.
4
Category:Arabian Recipes
5
Category:Arabian Appetizers
Recipe sourced from
fandom