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Add a photoServings: 10
Ingredients
- 4 sm Eggplant
- 4 x Cloves Garlic, chopped
- 1 x Onion, grated
- 1 pch Pepper
- 1 pch Salt
- 3 x Lemons
- 1 c. Tahini
- 1/2 c. Extra virgin olive oil
- 1 dsh Paprika
- 10 x Pita Bread, cut in 4 triangles
- 10 x Olives
- 5 x Tomatoes, cut in wedges
Directions
- In the oven, roast whole, small seedless eggplants on all sides till completely charcoaled and soft. Allow to cold completely. Peel off skin and remove almost all the seeds. Chop very fine and place in mixing bowl. Add in garlic, onions, pepper and salt. Alternatley add in lemon juice, tahini, extra virgin olive oil and mix till well blended. Adjust seasoning to taste.
- Refrigeratefor 1 hour, minimum. To serve, place dip in a plate and pour some extra virgin olive oil in a circle in center of dip. Garnish with olives and tomato wedges. Sprinkle with paprika. Serve with warmed pita bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 10 servings | |
| Calories 491 | |
| Calories from Fat 332 | 68% |
| Total Fat 38.01g | 48% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 201mg | 8% |
| Potassium 667mg | 19% |
| Total Carbs 33.95g | 9% |
| Dietary Fiber 9.2g | 31% |
| Sugars 6.41g | 4% |
| Protein 9.01g | 14% |
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