Directions:
- Prepare a medium-hot fire in a charcoal grill.
- Preheat an oven to 375°F.
- Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
- Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
- Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
- Remove from the oven, let cool slightly, and peel off and discard the skin.
- Place the eggplant flesh in a bowl.
- Using a fork, mash the eggplant to a paste.
- Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
- Season with salt, then taste and add more tahini and/or lemon juice, if needed.
- Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
- Drizzle the olive oil over the top and sprinkle with the parsley.
- Place the olives around the sides.
- Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.65 Kcal (509 kJ) | ||
| Calories from fat | 87.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.76g | 15% | |
|---|---|---|---|
| Sodium | 5.85mg | 0% | |
| Potassium | 241.43mg | 5% | |
| Total Carbs | 9.03g | 3% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 2.58g | 5% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.5mg | 3% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 109.61 Kcal (459 kJ) | ||
| Calories from fat | 79.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 15% | |
|---|---|---|---|
| Sodium | 5.27mg | 0% | |
| Potassium | 217.52mg | 5% | |
| Total Carbs | 8.13g | 3% | |
| Sugars | 3.05g | 14% | |
| Dietary Fiber | 3.45g | 15% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 6.5mg | 12% | |
| Iron | 0.4mg | 3% | |
| Calcium | 23mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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