Directions:
- Wash the eggplants and place them on the hot grill on medium heat.
- Keep turning until the skin is charred and the eggplant is very soft.
- Place the eggplant on a platter and slit it open to allow it to cool
- When cool enough to handle, scrape out and chop the inside and discard the charred skin. If some charred skin get in it, that's ok, because you want a nice smoky taste
- In a food processor, or by hand, combine the tahini with the lemon juice and garlic until pale and mix into the eggplant with the parsley
- Season to taste with salt
- Serve at room temperature. May be made ahead.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.05 Kcal (1847 kJ) | ||
| Calories from fat | 145.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.17g | 25% | |
|---|---|---|---|
| Sodium | 1202.43mg | 50% | |
| Potassium | 2409.02mg | 51% | |
| Total Carbs | 70.15g | 23% | |
| Sugars | 38.38g | 154% | |
| Dietary Fiber | 29.4g | 118% | |
| Protein | 15.34g | 31% | |
| Vitamin C | 66.8mg | 111% | |
| Iron | 2.3mg | 13% | |
| Calcium | 170.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 42.9 Kcal (180 kJ) | ||
| Calories from fat | 14.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 25% | |
|---|---|---|---|
| Sodium | 116.97mg | 50% | |
| Potassium | 234.34mg | 51% | |
| Total Carbs | 6.82g | 23% | |
| Sugars | 3.73g | 154% | |
| Dietary Fiber | 2.86g | 118% | |
| Protein | 1.49g | 31% | |
| Vitamin C | 6.5mg | 111% | |
| Iron | 0.2mg | 13% | |
| Calcium | 16.6mg | 17% | |
* 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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