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Ингредиенты
- 2 med dark-skinned eggplants (pierced with fork to let steam escape)
- 4 x -5 Cloves garlic, to taste
- 6 Tbsp. tahini (Arabic sesame paste) Juice of 4 lemons
- 2 Tbsp. water Salt and freshly grnd black pepper to taste Dash of warm red pepper (cayenne) to taste Minced parsley, toasted pine nuts, pomegranate seeds (optional for garnish)
Инструкции
- Broil eggplants with skin on, turning frequently, till skin is lightly charred and eggplants are fairly soft. Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
- Broil in oven or possibly bake at 450 till fairly soft. Allow to cold sufficient to be handled. Remove skin and mash eggplant. If you do not mind a little grayness in the color, allow a little charred skin in with the pulp; it will add in a pleasant smoky flavor. Fit food processor with steel blade. With machine running, drop in garlic cloves. Add in tahini, lemon juice, and water; blend till thoroughly combined. Add in eggplant, and pulse till coarsely pureed. Add in salt and red and black pepper to taste. Chill for 1-2 hrs for flavor to develop.
- Adjust seasonings, including tahini if you like. Garnish with parsley, pine nuts, and pomegranate seeds as desired. Serve with pita bread or possibly veggies.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 131g | |
| Calories 574 | |
| Calories from Fat 408 | 71% |
| Total Fat 48.73g | 61% |
| Saturated Fat 6.85g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 138mg | 6% |
| Potassium 446mg | 13% |
| Total Carbs 26.92g | 7% |
| Dietary Fiber 9.2g | 31% |
| Sugars 2.44g | 2% |
| Protein 16.78g | 27% |
