Try this Eggplant with Tahini recipe, or contribute your own.
Suggest a better descriptionCut the eggplant in half lengthwise and place it cut side down on a baking sheet lined with foil. Bake until its skin is charred and the inside is tender, about 30 to 40 minutes. Let the eggplant cool; peel it and chop finely. Place it in a mixing bowl, add the onion and parsley, and blend well.
In a separate bowl, stir together the tahini, 2 tablespoons of the lemon juice, garlic and water until well blended. Stir the tahini mixture into the eggplant mixture. Add salt to taste and cayenne pepper. Stir in additional lemon juice to taste. Garnish with parsley.
Makes about 2 1/2 to 3 cups.
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 307 | ||
Calories from Fat: 199 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 29 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 62.8mg | 2 % | |
Potassium 759.3mg | 20 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 11.3g | 45 % | |
Sugars, other 13g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 307
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