Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Grill the eggplant until lightly charred and tender, then transfer to a platter. Mix together the tahini, garlic, lemon juice, cumin and water. Season with salt and cayenne pepper. Drizzle this onto the eggplant and garnish with diced tart plums or pomegranate seeds, and chopped herbs. [Serves 4. PER SERVING: 215 calories, 7 g protein, 14 g carbohydrate, 17 g fat (2 g saturated), 0 mg cholesterol, 17 mg sodium, 6 g fiber.] Notes: SF Chronicle 5/13/98 Recipe by: Grilling by Marlena Spieler Posted to MC-Recipe Digest by Kitpath on May 14, 1998
