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Ottolenghi Style Eggplant with Tahini and Pomegranate
SPICEBOX TRAVELS10Ingredients
75Minutes
240Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 eggplants (large, long)
- 1/2 cup olive oil
- salt
- freshly ground black pepper
- 1 cup Tahini
- 2 cloves garlic (minced)
- 1/2 lemon
- 3 Tbsp. Italian parsley (in fine ribbons)
- ground sumac (or za’atar, a few pinches for garnish, optional)
- 1 pomegranate
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium85mg4% |
| Potassium360mg10% |
| Protein5g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium10% |
| 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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