| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | East Indian | East indian, Vegetarian | 6 | Sandwiches |
INGREDIENTS
| 2 | Eggplants | |
| 2 | T | Tahini |
| 2 | Garlic cloves, pressed | |
| Juice of 1 lemon | ||
| 2 | T | Chopped fresh parsley, opt |
| 1/2 | t | Salt |
| Black pepper to taste |
INSTRUCTIONS
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip. 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: 32
Calories From Fat: 20
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 197.8mg
Potassium: 36.7mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 1g