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Add a photoRaciónes: 12
Ingredientes
- 1 x eggplant
- 3 tsp lemon juice
- 1/4 c. tahini
- 2 x garlic clove
- 1/4 c. parsley sprigs, chopped
- 1/2 tsp salt
- 2 Tbsp. green onion, chopped black pepper, to taste
- 1 1/2 tsp extra virgin olive oil
Direcciones
- Preheat oven to 400F. Cut off the stem ends of the eggplant and prick it all over with a fork. Place it directly on an oven rack and let it roast till completely pooped (about 45 min). When it is sagging, wrinkled, crumpled, and totally soft, you'll know it's ready. Remove it from the oven, and let cold. Scoop the insides out and mash well. Combine with rest of ingredients, except extra virgin olive oil. Refrigeratewell. Drizzle the oil over the top before serving.
- Serve with assorted crackers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 12 servings | |
| Calories 44 | |
| Calories from Fat 28 | 64% |
| Total Fat 3.32g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 104mg | 4% |
| Potassium 104mg | 3% |
| Total Carbs 3.22g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.82g | 1% |
| Protein 1.25g | 2% |
