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Add a photoServings: 12
Ingredients
- 2 med Eggplant, whole
- 2 Tbsp. Lemon juice
- 2 x Cloves garlic
- 1 Tbsp. Tahini
- 1/4 tsp Cumin
Directions
- Pierce the eggplants and roast, whole, in a 350 oven till they collapse and the skins are turning crispy. scoop out the eggplant flesh into a blender. add in remaining ingredients puree till completely smooth and fluffy. taste, add in more seasonings if needed for individual taste and blend again till you like it.
- Cuisine: "Vegetarian"
- Serving Ideas : Serve with hot pita or possibly crisp Veggies
- NOTES : May use 2 to 5 cloves of garlic according to taste. lemon or possibly lime juice is fine. To reduce fat calories even further pour oil off Tahini before using for the first time. Or possibly leave it out of recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 24 | |
| Calories from Fat 7 | 29% |
| Total Fat 0.8g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 153mg | 4% |
| Total Carbs 4.17g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.53g | 1% |
| Protein 0.88g | 1% |
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