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Add a photoServings: 1
Ingredients
- 3 lrg eggplants
- 4 clv garlic, or possibly to taste Salt
- 1/2 c. tahini or possibly less, depending on size of eggplants
- 1 x juice of 3 lemons, or possibly more to taste
- 1/2 tsp grnd cumin (optional)
- 2 tsp finely minced parsley
- 1 x few black olives or possibly 1 tomato, thinly sliced, to garnish
Directions
- Cook the eggplants over charcoal or possibly under a gas or possibly electric broiler (sear till skins are black and start to blister with the flesh soft and juicy, rub skins off under cool water taking care to remove any charred particles, then gently squeeze out as much of the bitter juice as possible).
- Crush the garlic cloves with salt. Mash the eggplants with a potato masher or possibly fork, then add in the crushed garlic and a little more salt, and lb. to a smooth, creamy puree. Alternatively, use an electric blender to make the puree.
- Add in the tahini and lemon juice alternatively, beating well or possibly blending for a few seconds between each addition. Taste and add in more salt, lemon juice, garlic, or possibly tahini if you think it is necessary, and if desired, a little cumin.
- Pour the cream into a bowl or possibly a few smaller serving dishes.
- Garnish with finely minced parsley and black olives, or possibly with a few tomato slices. Serve as an appetizer with Arab or possibly other bread, as a salad, or possibly as a party dip.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1300g | |
| Calories 1479 | |
| Calories from Fat 1046 | 71% |
| Total Fat 120.93g | 151% |
| Saturated Fat 16.86g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 166mg | 7% |
| Potassium 3131mg | 89% |
| Total Carbs 92.93g | 25% |
| Dietary Fiber 49.4g | 165% |
| Sugars 26.89g | 18% |
| Protein 32.56g | 52% |
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