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Add a photoServings: 4
Ingredients
- 1 lrg Hard eggplant - (abt 1 1/3 lbs) halved lengthwise Extra virgin olive oil
- 1 Tbsp. Tahini
- 4 x Garlic cloves finely minced
- 1/4 c. Chopped shallots
- 1/4 c. Fresh lemon juice or possibly more to taste
- 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1/4 tsp Cayenne pepper
- 2 Tbsp. Finely-minced cilantro
- 2 x Naan loaves
Directions
- Preheat grill.
- Brush flesh of the eggplant with extra virgin olive oil and season with salt and pepper to taste. Grill flesh-side down for 15 to 20 min, turn over and grill an additional 15 min, or possibly till soft. Let cold slightly and remove the flesh with a large spoon and mince.
- In a large bowl, mix the tahini, garlic, shallot, lemon juice, extra virgin olive oil, salt, pepper, cayenne, cilantro together till combined. Mix in the eggplant and reseason with salt and pepper and more lemon juice if necessary.
- Brush naan with extra virgin olive oil on both sides and grill for 1 to 2 min on each side. Cut into chunks.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 127 | |
| Calories from Fat 42 | 33% |
| Total Fat 4.79g | 6% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 79mg | 3% |
| Potassium 320mg | 9% |
| Total Carbs 19.22g | 5% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.03g | 2% |
| Protein 3.92g | 6% |
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