Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tahini | 1 tbsp (15g) | 89 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
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 or 2 medium eggplants
- 2 - 4 garlic cloves, chopped
- 6 - 10 tbsp. tahini
- Juice of 1 lemon, or to taste
Directions
Place the eggplant(s) directly over the flame of a gas stove or on the coals of a barbecue. Turn the eggplant fairly frequently until deflated and the skin is evenly charred. Remove from the heat with tongs. Alternatively, place under a hot broiler, turning frequently, until charred.
Put the eggplant(s) in a plastic bag and seal the top tightly, or place in a bowl and cover with crumpled paper towels. Leave to cool for 30 - 60 minutes.
Peel off the blackened skin from the eggplant(s), reserving the juices. Chop the eggplant flesh, either by hand for a coarse texture or in a food processor for a smooth purée. Put the eggplant in a bowl and stir in the reserved juices.
Add the garlic and tahini to the eggplant and stir until smooth. Stir in the lemon juice. If the mixture becomes too thick, add 1 - 2 tbsp. water. Spoon into a serving bowl. Serve at room temperature.