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Add a photoServings: 8
Ingredients
- 1 lrg Eggplant
- 1 x Clove garlic, crushed
- 1 tsp Salt
- 1/4 c. Tahini, sesame seed paste
- 2 Tbsp. Water
- 1/4 c. Lemon juice
- Â Â Lemon wedges
- Â Â Parsley
- Â Â Extra virgin olive oil
Directions
- Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 min or possibly till tender. Remove from oven and run under cool water. Peel and mash; set aside. In serving bowl combine garlic, salt, and Tahini. Gradually add in water and lemon juice, beating well. Mix in mashed eggplant. Garnish with lemon wedges, finely minced parsley and a sprinkle of extra virgin olive oil. Scoop up eggplant with pcs of Pita Bread to eat or possibly serve as a side dish with any meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 8 servings | |
| Calories 69 | |
| Calories from Fat 35 | 51% |
| Total Fat 4.21g | 5% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 301mg | 13% |
| Potassium 250mg | 7% |
| Total Carbs 7.74g | 2% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.39g | 2% |
| Protein 2.26g | 4% |
