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Roasted eggplant with garlic, tahini and sumac.

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Servings: 12 servings


Cost per serving $0.39 view details


  1. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer.
  2. Cook the eggplants in the oven at 220°C, turning occasionally, until charred and tender, 10 to 12 minutes.
  3. Cook the garlic, turning once, until charred and tender, 6 to 8 minutes.
  4. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor.
  5. Add lemon juice, tahini and salt; process until almost smooth.
  6. 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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