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Servings: 2
Ingredients
- 2 medium eggplants (about 2 pounds or 900 grams)
- 1/4 cup (60 ml) tahini (sesame paste)
- 1/4 cup (60 ml) lemon juice
- 2 to 3 garlic cloves, finely minced (see note)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 tablespoons chopped parsley leaves
- 1 tablespoon olive oil, optional
View Full Recipe at Inspired Taste
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 2 servings | |
| Calories 345 | |
| Calories from Fat 203 | 59% |
| Total Fat 23.92g | 30% |
| Saturated Fat 3.35g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 627mg | 26% |
| Potassium 1056mg | 30% |
| Total Carbs 31.69g | 8% |
| Dietary Fiber 15.8g | 53% |
| Sugars 9.68g | 6% |
| Protein 9.4g | 15% |
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