Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
386
Calories
4g
Protein
36g
Fat
18g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 pounds eggplant (about 2 large globes), each poked uniformly over surface with fork to prevent bursting
- 1 tablespoon lemon juice
- 1 small clove garlic, minced
- 2 tablespoons tahini
- 1 tablespoon extra-virgin olive oil , plus extra for serving
- 2 teaspoons chopped fresh parsley leaves
- Kosher salt
- Freshly ground black pepper
- 2 cups sesame seeds
- 1/2 cup olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes