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Claudia Neira: "Nice, I didn’t cooked as much the eggplant becaus…" Read More
6Ingredients
10Minutes
90Calories
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Ingredients
US|METRIC
8 SERVINGS
- 3 whole eggplants (Medium)
- 4 Tbsp. tahini
- 4 cloves garlic (Finely Minced)
- 1/4 cup lemon juice
- 3 Tbsp. extra virgin olive oil (good Quality)
- 1/3 cup fresh parsley (Minced)
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium5mg0% |
| Potassium60mg2% |
| Protein2g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g3% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C10% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Claudia Neira 2 years ago
Nice, I didn’t cooked as much the eggplant because I was in a hurry but even that way, was delicious
Annie M 4 years ago
Too much lemon juice. I used the three biggest eggplants I've ever seen, but somehow it was still too much. The lemon juice made it watery, and overpowered everything else. Start with half and taste it.
Michael S. 7 years ago
I thought this was going to be hard and it turned out to be very easy. Nice flavor. Make sure you have a blender that will fit all the eggplant.