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Ingredients
- 3 Chinese eggplants, cut into 1/2-inch rounds
- 1 zucchini, cut into 1/2-inch rounds
- 1 tbsp camelina oil
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- sea salt to taste
- 3 tbsp tehina
- 1/4 cup camelina oil
- Toss the sliced eggplant and zucchini in 1 tbsp oil
- Grill the eggplant and zucchini until soft on the inside and a bit crispy on the outside
View Full Recipe at The Haggis and The Herring
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1736g | |
| Calories 409 | |
| Calories from Fat 27 | 7% |
| Total Fat 3.18g | 4% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Potassium 3997mg | 114% |
| Total Carbs 97.81g | 26% |
| Dietary Fiber 52.9g | 176% |
| Sugars 39.61g | 26% |
| Protein 17.8g | 28% |
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