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Add a photoServings: 8
Ingredients
- 6 lrg Eggplants
- 2 x Lemons, juiced
- 2 Tbsp. Tahini Salt
- 1 lrg Garlic clove
- 1/4 c. Minced parsley, fresh
- 2 Tbsp. Extra virgin olive oil
Directions
- Cook eggplants whole on all sides, turning as necessary until they are soft throughout & the skin is charred. Set aside to cold for 1 hour.
- Peel eggplants & throw away skin. In a mixing bowl, add in lemon juice & tahini.
- Blend well. Add in salt to taste.
- Finely chop the garlic clove & add in to mashed eggplant. Stir well & chill.
- To serve, place in a flat serving dish & garnish with parsley. Pour extra virgin olive oil the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 8 servings | |
| Calories 99 | |
| Calories from Fat 35 | 35% |
| Total Fat 3.94g | 5% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 660mg | 19% |
| Total Carbs 16.69g | 4% |
| Dietary Fiber 9.7g | 32% |
| Sugars 6.75g | 5% |
| Protein 2.95g | 5% |
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