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Ali Baba'S Eggplant

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  Eggplant 1 Medium
  Minced parsley 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Tahini 1⁄4 Cup (4 tbs) (Sesame Butter)
  Garlic 2 Clove (10 gm)
  Paprika 1 Teaspoon (For Garnish)

Place the eggplant, unpeeled, on an ovenproof glass pie plate coated with no-stick spray.
Bake at 500° for 45 minutes or until the skin is charred and the eggplant is soft.
Scoop the eggplant out of the skin and place the pulp in a blender.
Add the parsley, lemon juice, and tahini.
Add the garlic by pushing it through a garlic press into the blender.
Process on low speed until smooth, scraping down the sides of the container as necessary.
Place the eggplant puree in a tightly covered container and chill for 2 to 3 hours before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 504 Calories from Fat 293

% Daily Value*

Total Fat 35 g53.8%

Saturated Fat 4.9 g24.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 33.2 mg1.4%

Total Carbohydrates 45 g15%

Dietary Fiber 17.2 g68.8%

Sugars 10.3 g

Protein 16 g32.3%

Vitamin A 55.7% Vitamin C 75.2%

Calcium 15.2% Iron 27.8%

*Based on a 2000 Calorie diet

Ali Baba'S Eggplant Recipe