| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Appetizers, Vegetarian | 8 | Servings |
INGREDIENTS
| 6 | Eggplants | |
| 2 | Lemons, juiced | |
| 2 | T | Tahini |
| Salt | ||
| 1 | Garlic clove | |
| 1/4 | c | Chopped parsley, fresh |
| 2 | T | Olive oil |
INSTRUCTIONS
Cook eggplants whole on all sides, turning as necessary till they are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top. Joel Rapp, "Mother Earth's Vegetarian Feasts" Posted to MM-Recipes Digest V3 #305 Date: Wed, 6 Nov 1996 23:46:18 -0500 From: BobbieB1@aol.com
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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 45
Total Fat: 5.2g
Cholesterol: 0mg
Sodium: 40.3mg
Potassium: 33.6mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: <1g