Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 |
| Water | not in our table | 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
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- 2 large eggplants (1¼ lbs)
- 2 Tbsp tahini
- 4 cloves of garlic, peeled and crushed
- 3 Tbsp fresh lemon juice or more to taste
- 4 Tbsp cold water
- ¼ tsp salt
- 1⁄8 tsp freshly ground black pepper
- ½ tsp olive oil
- 1 cup chopped tomato
- ½ cup diced onion
- Parsley sprigs to garnish (optional)
Directions
1.Pierce the eggplants in several places with a toothpick or fork. Wrap each eggplant in aluminum foil and place on a gas grill or in the oven at 500°F.
2.Cook until the eggplants collapse and begin to release a lot of steam, about 10-15 minutes. Remove the foil and place the eggplants into a bowl of cold water.
3.Peel while eggplants are still hot and allow them to drain in a colander until cool. Squeeze pulp to remove any bitter juices and mash the eggplant to a puree.
4.In a food processor, mix tahini, garlic, onion, tomato, lemon juice, and water until mixture is concentrated.
5.With the blender running, add the peeled eggplant, salt, pepper, and olive oil.
6.Serve in a shallow dish and garnish with black pepper, tomatoes, and parsley.