Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
380
Calories
4g
Protein
35g
Fat
17g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 large eggplant
- 1 cup tahini (sesame oil)
- 1/2 glove garlic, mashed
- 1/2 teaspoon salt
- Juice of 1 lemon
- 1/4 cup olive oil
- 2 tablespoons chopped parsley
- =
Directions
1
Peel the egglant, and bake or steam till tender. Mash in a bowl with a wooden spoon. Mix in the sesame oil, lemon juice, salt and garlic, and beat until smooth. Mound on a plate or in a shallow dish, pour the olive oil on top, and sprinkle with parsley. Serve as an appetizer. Yield: 4 or more servings.
Recipe sourced from
fandom