Ingredients:
- 2 large slender eggplants (about 2 1/2 lb total), peeled and sliced
- lemon wedges, for serving
Directions:
- Preheat the oven to 500°. Brush the eggplant slices with 1/4 cup of the olive oil and arrange them on a large rimmed baking sheet. Season the eggplant with salt and pepper and roast on the bottom shelf of the oven for about 15 minutes, until tender and browned on the bottom.
- Meanwhile, in a small bowl, whisk the tahini with the honey, lemon juice, garlic and the remaining 1 tablespoon of olive oil. Season with salt and pepper.
- Preheat the broiler. Flip the eggplant slices so the browned side is up and spread them with an even layer of the tahini mixture. Broil the eggplant, rotating the pan as necessary, until the tahini sauce is browned. Serve at once with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.81 Kcal (1364 kJ) | ||
| Calories from fat | 276.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.68g | 47% | |
|---|---|---|---|
| Sodium | 11.15mg | 0% | |
| Potassium | 146.09mg | 3% | |
| Total Carbs | 11.32g | 4% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 5.14g | 10% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 44.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 611.25 Kcal (2559 kJ) | ||
| Calories from fat | 518.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.56g | 47% | |
|---|---|---|---|
| Sodium | 20.92mg | 0% | |
| Potassium | 274.07mg | 3% | |
| Total Carbs | 21.25g | 4% | |
| Sugars | 8.23g | 18% | |
| Dietary Fiber | 2.84g | 6% | |
| Protein | 9.64g | 10% | |
| Vitamin C | 4.6mg | 4% | |
| Iron | 2.3mg | 7% | |
| Calcium | 82.7mg | 4% | |
* 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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