225 min.
Preparation time
Preparation: 5 min.
Cooking: 40 min.
Gaps: no
Total: 225 min.
Servings
Serve: 6 persons
Weight Per Serving: 104g
Price Per Serving: 0.61$
128kcal
Nutrition
Calories: 128kcal
Protein: 8.87%
Fat: 67.1%
Carbs: 24.03%
Ingredients
- 1 eggplant
- 2 cloves garlic minced
- 0.3 cup juice of lemon
- 1.5 tablespoons olive oil
- 6 servings salt and pepper to taste
- 2 tablespoons sesame seed
- 0.3 cup tahini
Equipment
- bowl
- baking sheet
- oven
- mixing bowl
- blender
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.
- Remove from oven, and place into a large bowl of cold water.
- Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste.
- Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Nutrition Facts
Properties
Nutrition Score
6.4630434927733%
Flavonoids
Nutrients percent of daily need