Eggplant with Sesame
|Sesame paste||3 Tablespoon (Tahini)|
|Lemons juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||1 Tablespoon|
|Parsley/Pomegranate seeds||1 Tablespoon|
Broil eggplant over coals until skin is charred and pulp soft, or roast in oven: the former gives a desired smoky taste.
Peel and mash pulp until smooth.
Add 1 tablespoon water to sesame and stir.
Add lemon juice, garlic, and salt to taste, and combine with eggplant.
Chill thoroughly and spread on flat plate.
Make slight depression in center and fill with oil.
Decorate with parsley or fresh pomegranate seeds, or both.
Serving size: Complete recipe
Calories 527 Calories from Fat 333
% Daily Value*
Total Fat 39 g59.9%
Saturated Fat 5.5 g27.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 412 mg17.2%
Total Carbohydrates 42 g14.1%
Dietary Fiber 18.8 g75.1%
Sugars 11.7 g
Protein 14 g27.3%
Vitamin A 28.3% Vitamin C 75.6%
Calcium 50.6% Iron 60.3%
*Based on a 2000 Calorie diet