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Eggplant With Tahini Sauce

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  Eggplant 1 Large (Unpeeled)
  Olive oil/For deep frying 1 1⁄2 Cup (24 tbs)
  Tahini 2 Tablespoon
  Yogurt 1 Cup (16 tbs)
  Lemon juice 1 1⁄2 Tablespoon
  Garlic 1 Clove (5 gm), pressed
  Salt To Taste
  Parsley 1 Dash, minced (For Garnishing)
  Pomegranate seeds 1 Dash (For Garnishing)
  Hot red pepper 1

Wash the eggplant and cut off the ends.
Cut into quarter-inch thick slices.
Heat the olive oil in a heavy skillet and fry the eggplant, a few slices at a time, in the oil until golden brown.
Drain on paper towel.
Set aside.
In a mixing bowl, prepare the sauce by mixing the tahini with the yogurt.
Add the lemon juice, garlic and salt.
Arrange the eggplant on a serving platter and pour the sauce over the slices.
Garnish with the minced parsley and pomegranate seeds.
Dust with a sprinkling of hot red pepper.
This is an excellent buffet dish.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3342 Calories from Fat 3073

% Daily Value*

Total Fat 349 g536.2%

Saturated Fat 51.9 g259.5%

Trans Fat 0 g

Cholesterol 29.4 mg9.8%

Sodium 524 mg21.8%

Total Carbohydrates 55 g18.3%

Dietary Fiber 19.9 g79.4%

Sugars 27.2 g

Protein 19 g38.7%

Vitamin A 87.1% Vitamin C 310.4%

Calcium 38% Iron 27.8%

*Based on a 2000 Calorie diet

Eggplant With Tahini Sauce Recipe