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Ingredients
- 1 med Eggplant
- 1/4 c. Lemon juice
- 1/4 c. Tahini (sesame paste)
- 2 x Cloves garlic
- 2 tsp Salt, or possibly to taste
- 1 Tbsp. Extra virgin olive oil
- 1/4 c. Finely minced parsley
Directions
- Place eggplant on center shelf in warm oven. Cook till soft, turning often.
- Peel off skin while warm. Remove stem and end of eggplant, if hard.
- Chop flesh. Put in blender or possibly food processor. Puree. Blend in most of the lemon juice. Gradually add in tahini.
- Crush garlic into a paste with 1 tsp. salt. Add in to eggplant. Beat well.
- Adjust flavor with lemon juice and remaining salt. Beat in extra virgin olive oil and parsley. If using food processor, put about 4 sprigs of parsley into container. Process till minced, but still visible.
- Place in shallow dish. Garnish with parsley. Serve with Arab bread as an appetizer.
- NOTES : If making ahead, store in a sealed container in refrigerator. Bring to room temperature before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 536g | |
| Calories 594 | |
| Calories from Fat 396 | 67% |
| Total Fat 46.6g | 58% |
| Saturated Fat 6.52g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4737mg | 197% |
| Potassium 1278mg | 37% |
| Total Carbs 41.75g | 11% |
| Dietary Fiber 19.0g | 63% |
| Sugars 10.65g | 7% |
| Protein 14.93g | 24% |
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