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Suggest a better descriptionGrill eggplant in oven at 400* over pan to catch juices. Perforate outside. Turn every 7-10 minutes until soft, charred, and black.
Wrap eggplant in plastic wrap after taken off grill, cut off tip, and squeeze ingredients (like toothpaste) into streamer. Let sit for 30 minutes and akaline juices escape.
Add into food processor eggplant flesh, garlic, salt, lemon juice, and tahini. Process and add to taste. Then add parsley. Be sure to pulse so to keep chunky texture.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 71 | ||
Calories from Fat: 6 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1175mg | 41 % | |
Potassium 677.3mg | 18 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 7.6g | ||
Protein 3g | 4 % | |
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: 71
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