Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 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 |
| 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 ripe eggplant (aubergine)
- 2–3 tablespoons (30–45 g ) tahini
- 1–2 lemons , juiced and strained
- 2–3 cloves fresh garlic
- Salt
- Olive oil
Directions
Roast the eggplant on open flame. If your stove is electric, split the eggplant lengthwise, place face down on a cookie sheet, and bake in a hot oven on the top rack 30–45 minutes. For open flame roasting, use a fork to turn often. The skin should wrinkle and char, and flesh will shrivel and become soft. When eggplant is completely soft all over, remove to a bowl, slash once or twice to drain out bitter juice, and let rest until cool enough to handle. Some cooks suggest cooling the eggplant inside a brown paper bag.
Cut off stem and peel away skin. Scrape flesh into bowl of food processor or blender . Add garlic, tahini, lemon juice and process. Quantities depend upon size of eggplant and your preferences–please taste frequently. Salt to taste.
Serve at room temperature, drizzled with olive oil, and garnished with a black or green Mediterranean olive or sprigs of cilantro or parsley.