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Ингредиенты
- 6 eggplants
- 2 lemons, juiced
- 2 Tbsp. tahini
- salt
- 3 garlic cloves
- 1/4 c. minced parsley, fresh
- 2 Tbsp. extra virgin olive oil
Инструкции
- Cook eggplants, whole, on all sides, turning as necessary until they are soft throughout & the skin is charred.
- Set aside to cool for 1 hour.
- Peel eggplants and throw away skin. Place the flesh into a large mixing bowl.
- Add in lemon juice and tahini. Blend well, mashing the eggplant. Add in salt to taste.
- Finely chop the garlic cloves and add in to mashed eggplant.
- Stir well and chill.
- To serve, place in a flat serving dish and garnish with parsley. Pour extra virgin olive oil the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 591g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 103 | 42% |
| Total Fat 11.92g | 15% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 1360mg | 39% |
| Total Carbs 35.61g | 9% |
| Dietary Fiber 20.2g | 67% |
| Sugars 13.55g | 9% |
| Protein 7.29g | 12% |
