Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
483
Calories
21g
Protein
36g
Fat
23g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 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 eggplant
- 2 cloves garlic
- 2 tbsp tahini (sesame paste)
- 1/4 tsp salt
- 1 tbsp lemon juice
- 125 ml yogurt
- 3 tbsp olive oil
- Several whole olives
Directions
1
Heat oven to 200°C. Place whole eggplant on a baking sheet and bake until the outer shell is crisp and the inside is soft and mushy (about 1 hour).
2
Let the eggplant cool, then remove and discard the skin and the green cap. Spoon the inside into a food processor or a blender.
3
Add garlic, tahini, salt, lemon juice and yogurt. Purée until creamy. Spoon into a serving dish and garnish with olive oil and whole olives.
4
Serve cold or warm, with sliced pita bread or vegetables for dipping.
5
Category:Bahraini Recipes
6
Category:Bahraini Appetizers
Recipe sourced from
fandom