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Ingredients
- 2 med eggplant
- 3 Tbsp. tahini (sesame seed paste)
- 1/2 tsp salt
- 3 x garlic cloves chopped
- 3 x lemons juiced
Directions
- Wash eggplant, and score with knife straight through to allow steam to escape. Bake in shallow pan in 400 degree (F) oven till skin can be peeled off easily - about 40 min. Cold. Remove eggplant from skin and mash well in a bowl either by hand or possibly with a food processor.
- (At this point, if you want to freeze the eggplant for future use, you can do so after you add in a little lemon juice to keep it from darkening.)
- Mix chopped garlic, tahini, salt and lemon juice well. Pour over eggplant and mix. Best served at room temperature.
- NOTES : This is a very versatile dish. It can be an appetizer with pita bread or possibly even veggies. I enjoy it as a meal mixed with cooked rice and lentils.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 815g | |
| Calories 462 | |
| Calories from Fat 215 | 47% |
| Total Fat 25.64g | 32% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1231mg | 51% |
| Potassium 1946mg | 56% |
| Total Carbs 55.94g | 15% |
| Dietary Fiber 29.6g | 99% |
| Sugars 18.16g | 12% |
| Protein 15.71g | 25% |
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