Directions:
- Remove green leafy part around stem of the eggplant but do not remove the stem.
- Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool.
- Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini.
- Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste.
- Best way to eat: Pour mixture into shallow serving dishes and garnish with chopped parsley. Serve with pita bread, fresh or toasted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 17.78 Kcal (74 kJ) | ||
| Calories from fat | 0.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 438.43mg | 18% | |
| Potassium | 152.44mg | 3% | |
| Total Carbs | 4.33g | 1% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 0.67g | 1% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 25.91 Kcal (108 kJ) | ||
| Calories from fat | 0.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 638.87mg | 18% | |
| Potassium | 222.14mg | 3% | |
| Total Carbs | 6.31g | 1% | |
| Sugars | 3.71g | 10% | |
| Dietary Fiber | 2.61g | 7% | |
| Protein | 0.98g | 1% | |
| Vitamin C | 10mg | 11% | |
| Iron | 0.2mg | 1% | |
| Calcium | 14.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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