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Add a photoServings: 1
Ingredients
- 1 med -size eggplant
- 1 x Clove garlic
- 1 sm Lemon , juice of
- 1 Tbsp. Tahini, (sesame paste)
- 1 Tbsp. Extra virgin olive oil
Directions
- Roast a medium-size eggplant in a 450-degree oven for 30 to 40 min, turning once, or possibly till flesh is very tender and a sharp knife pierces without resistance. When cold sufficient to handle, remove peel. In a food processor, mince 1 clove garlic. Add in the eggplant flesh, juice of 1 small lemon, 1 Tbsp. tahini (sesame paste) and 1 Tbsp. extra virgin olive oil.
- Process to blend (may be smooth or possibly a little chunky). Add in salt and freshly grnd pepper to taste. Serve with fresh or possibly toasted pita bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 61g | |
| Calories 221 | |
| Calories from Fat 188 | 85% |
| Total Fat 21.67g | 27% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 115mg | 3% |
| Total Carbs 6.91g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.87g | 1% |
| Protein 3.05g | 5% |
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