A Middle Eastern dip with Asian flavors that will sure win your heart and the applause of your guests.
Char, broil or bake the eggplant. Remove skin, drain.
In food processor puree cilantro leaves, oil, cumin, salt.Add eggplant pulp, finely chopped ginger, tahini, lemon(lime) juice, ground pepper, olive oil.Add juice from pomegranate to your dip.Garnish with cilantro leaves and pomegranate seeds. Serve with pita or any Middle eastern bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (227g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 175 | ||
Calories from Fat: 85 (49%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 9.5g | 13 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 593.8mg | 20 % | |
Potassium 549.4mg | 14 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 14.9g | ||
Protein 3.4g | 5 % | |
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: 175
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.