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Add a photoServings: 1
Ingredients
- 1 lrg Eggplant
- 1 x Clove garlic
- Â Â Salt to taste
- 4 Tbsp. Tahini (sesame seed paste)
- 1/4 c. Water
- 1/4 c. Lemon juice (up to 1/2)
Directions
- Bake or possibly grill eggplant till well done (grilling is best). Remove the skin and preserve the liquid. Chop fine.
- Mash garlic with salt. Add in tahini and blend thouroughly. Slowly add in water and mix well. Add in lemon juice and blend well. Add in the eggplant and mash with a potato masher or possibly mdaqqa (a large wooden mallet).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 887g | |
| Calories 545 | |
| Calories from Fat 281 | 52% |
| Total Fat 33.61g | 42% |
| Saturated Fat 4.73g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 1955mg | 56% |
| Total Carbs 59.0g | 16% |
| Dietary Fiber 29.8g | 99% |
| Sugars 18.34g | 12% |
| Protein 17.71g | 28% |
