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Add a photoRoasted eggplant with garlic, tahini and sumac.
Ingredients
- 2 medium eggplants, (about 1 pound each)
- 4 cloves garlic, unpeeled
- 1/4 cup lemon juice
- 2 tbl tahini
- 1 1/4 tsp salt
- Olive oil, for garnish
- Ground sumac, for garnish
Directions
- Prick eggplants all over with a fork. Thread garlic cloves onto a skewer.
- Cook the eggplants in the oven at 220°C, turning occasionally, until charred and tender, 10 to 12 minutes.
- Cook the garlic, turning once, until charred and tender, 6 to 8 minutes.
- Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor.
- Add lemon juice, tahini and salt; process until almost smooth.
- Drizzle with oil and sprinkle with sumac, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 32 | |
| Calories from Fat 12 | 38% |
| Total Fat 1.47g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 247mg | 10% |
| Potassium 162mg | 5% |
| Total Carbs 4.78g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.6g | 1% |
| Protein 1.12g | 2% |
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