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Suggest a better descriptionWash eggplants and, with fork, prick them in about 5 spots. Grill whole eggplants over medium-hot coals. Turn about every 5 minutes to evenly char skin. Grill until just soft and charred all over, about 20 minutes. Cool. Cut in half and scoop out insides (you may find it easier to peel skin off with your fingers if eggplant gets too mushy). In food processor fitted with metal blade, combine eggplant, garlic,salt, sugar, tahini, lemon juice and pepper. Puree until smooth. If mixture seems too thick, add a little water to achieve desired consistency. Adjust seasoning. *This paste, made from sesame seeds, is available at most grocery stores. Makes 2 cups depending on size of eggplants.
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Serving Size: 1 Cup (591g) | ||
Recipe Makes: 2 Cups | ||
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Calories: 180 | ||
Calories from Fat: 11 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.1mg | 0 % | |
Potassium 1380.5mg | 36 % | |
Total Carbohydrate 44.3g | 13 % | |
Dietary Fiber 20.5g | 82 % | |
Sugars, other 23.9g | ||
Protein 6.4g | 9 % | |
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: 180
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