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Judy Armstrong: "Turned out great. I added about a tablespoon of c…" Read More
8Ingredients
50Minutes
100Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1 eggplant (large)
- 1 1/2 Tbsp. sauce (tahini)
- 4 cloves garlic (smashed)
- 1/2 lemon (juiced)
- 1/2 tsp. red pepper flakes (optional)
- salt (to taste)
- 1 Tbsp. olive oil (or to taste)
- 1 pinch parsley flakes (dried, for garnish, optional)
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories100Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium300mg13% |
| Potassium490mg14% |
| Protein2g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber7g28% |
| Sugars4g |
| Vitamin A6% |
| Vitamin C30% |
| Calcium4% |
| Iron2% |
* 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(2)
Judy Armstrong 2 years ago
Turned out great. I added about a tablespoon of chopped kalamata olives, (the kind in brine, not oil cured) and some olives on top for a garnish. Also after I smashed the garlic cloves, I sprinkled coarse sea salt on them and used the back of a spoon to rub them into a paste which incorporates nicely, rather than chunks of raw garlic in the spread.