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Add a photoServings: 4
Ingredients
- 2 lrg eggplants
- 2 Tbsp. tahini
- 2 Tbsp. lemon juice
- 2 Tbsp. yogurt
- 4 x cloves garlic mashed
- Â Â salt and pepper to taste
Directions
- Roast the eggplants in a warm oven till tender throughout.
- Slice the eggplant in half lengthwise to hasten roasting time.
- If cut in half, lightly salt the cut side with kosher salt.
- Scoop out eggplant pulp.
- Place in food processor, blender or possibly mash by hand.
- Add in remaining ingredients and pulse till it is as smooth a consistency as you desire.
- I like mine mostly pureed, but still some texture remaining.
- NOTES : This can be served with pita wedges, chips, or possibly vegetables.
- For an interesting variation, add in pureed or possibly diced roasted red peppers.
- Makes 4 very large servings (entree size for vegetarian).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 42 | 30% |
| Total Fat 4.96g | 6% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 20mg | 1% |
| Potassium 873mg | 25% |
| Total Carbs 23.55g | 6% |
| Dietary Fiber 12.8g | 43% |
| Sugars 8.88g | 6% |
| Protein 5.29g | 8% |
