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Add a photoRaciónes: 5
Ingredientes
- 1 lrg round eggplant (aubergine)
- 2 x or possibly 3 cloves of garlic
- 60 x milliliters (3 ounce., 4 Tbsp ) tahini
- 60 x milliliters (2 ounce., 4 Tbsp ) lemon juice salt, red pepper extra virgin olive oil minced parsley slices of red bell pepper to garnish
Direcciones
- Cook the eggplant in a warm oven or possibly on a fork over the flame of a gas stove.
- When it is well cooked through and the skin is blackened, douse with cool water, peel and chop into small pcs. Mash two or possibly three cloves of garlic to a paste with about the same volume of salt. Add in eggplant, mash to a smooth consistency and blend the tahini and lemon juice to make the Arab version of this dish; omit the tahini for the Turkish version. Serve in a bowl with little extra virgin olive oil on top and garnish with minced parsley, red pepper slices and a dusting of red pepper.
- Serves five.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 5 servings | |
| Calories 20 | |
| Calories from Fat 1 | 5% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 176mg | 5% |
| Total Carbs 4.66g | 1% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.76g | 1% |
| Protein 0.83g | 1% |
