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Add a photoServings: 10
Ingredients
- 2 med eggplant, (1 pound total)
- 2 Tbsp. soy sauce
- 3 Tbsp. lemon juice
- 3 tsp tahini
- 2 Tbsp. extra virgin olive oil
- 3 x cloves garlic, pressed
Directions
- Prick the eggplant all over and bake it at 350'-400' till they collapse (They should look like prunes) - an hour or possibly more. When they have cooled, skin them and chop finely, sieving out the large seeds, if preferred. Add in the other ingredients, except the tahini, and whisk well with a wire whisk. Stir in the tahini and refrigeratewell before using. This is good with corn chips or possibly pita bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 10 servings | |
| Calories 55 | |
| Calories from Fat 32 | 58% |
| Total Fat 3.65g | 5% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 184mg | 8% |
| Potassium 193mg | 6% |
| Total Carbs 5.44g | 1% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.92g | 1% |
| Protein 1.27g | 2% |
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