Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
219
Calories
7g
Protein
9g
Fat
35g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tahini | 1 tbsp (15g) | 89 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 lbs. eggplant
- 4 garlic cloves
- 1/4 c. tahini
- 1/4 c. lemon juice
- 6 oz. chopped tomatoes
- 8 oz. chopped green peppers
- 8 scallions, chopped
- 1/4 c. parsley
- 2 tsp. salt
- 1/2 tsp. pepper
Directions
1
Wash eggplant and bake at 500 degrees for 45 minutes-1 hour until very soft.
2
Peel and place in food processor with garlic, tahini and lemon juice.
3
Process until smooth. Add other ingredients with short on-off pulse.
4
Serve chilled.
5
Category:Israeli Recipes
6
Category:Israeli Salads
Recipe sourced from
fandom