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Add a photoServings: 10
Ingredients
- 4 sm Eggplant
- 4 x Cloves Garlic, chopped
- 1 x Onion, grated
- 1 pch Pepper
- 1 pch Salt
- 3 x Lemons
- 1 c. Tahini
- 1/2 c. Extra virgin olive oil
- 1 dsh Paprika
- 10 x Pita Bread, cut in 4 triangles
- 10 x Olives
- 5 x Tomatoes, cut in wedges
Directions
- In the oven, roast whole, small seedless eggplants on all sides till completely charcoaled and soft. Allow to cold completely. Peel off skin and remove almost all the seeds. Chop very fine and place in mixing bowl. Add in garlic, onions, pepper and salt. Alternatley add in lemon juice, tahini, extra virgin olive oil and mix till well blended. Adjust seasoning to taste.
- Refrigeratefor 1 hour, minimum. To serve, place dip in a plate and pour some extra virgin olive oil in a circle in center of dip. Garnish with olives and tomato wedges. Sprinkle with paprika. Serve with warmed pita bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 10 servings | |
| Calories 451 | |
| Calories from Fat 331 | 73% |
| Total Fat 37.95g | 47% |
| Saturated Fat 5.28g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 64mg | 3% |
| Potassium 943mg | 27% |
| Total Carbs 27.07g | 7% |
| Dietary Fiber 13.1g | 44% |
| Sugars 9.2g | 6% |
| Protein 7.99g | 13% |
