Directions:
- Peel eggplant.
- Slice eggplant into circles.
- Salt eggplant to help eggplant not absorb so much oil.
- Let frying oil get hot and fry until eggplant gets golden brown.
- Let eggplant drain.
- In a mortar and pestle or mini food processor, add salt, garlic and jalepeno pepper and chop until a fine paste.
- Then add to lemon juice.
- Then add tahini.
- Stir very well until smooth which will take several minutes.
- Then add yogurt and water and stir until all is blended.
- Arrange eggplant on a plate and drizzle dressing over the eggplant.
- Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.71 Kcal (568 kJ) | ||
| Calories from fat | 77.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.62g | 13% | |
|---|---|---|---|
| Cholesterol | 2.93mg | 1% | |
| Sodium | 307.43mg | 13% | |
| Potassium | 347.27mg | 7% | |
| Total Carbs | 12.04g | 4% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 4.57g | 9% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 0.6mg | 3% | |
| Calcium | 55mg | 6% | |
| Amount Per 100 g | |||
| Calories | 79.26 Kcal (332 kJ) | ||
| Calories from fat | 45.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 13% | |
|---|---|---|---|
| Cholesterol | 1.71mg | 1% | |
| Sodium | 179.56mg | 13% | |
| Potassium | 202.83mg | 7% | |
| Total Carbs | 7.03g | 4% | |
| Sugars | 3.43g | 24% | |
| Dietary Fiber | 2.48g | 17% | |
| Protein | 2.67g | 9% | |
| Vitamin C | 5.4mg | 15% | |
| Iron | 0.4mg | 3% | |
| Calcium | 32.1mg | 6% | |
* 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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