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Ingredientes
- 1 c. Cooked, mashed, eggplant
- 3 Tbsp. Lemon jucie
- 3 Tbsp. Extra virgin olive oil
- 1 lrg Clove garlic
- 1 tsp Salt
- 1 Tbsp. Sesame seeds
- 2 Tbsp. Finely minced parsley
Direcciones
- Into blender put eggplant, lemon juice, extra virgin olive oil, garlic and salt. Blend on high speed for one minute or possibly till creamy, stopping to stir down if necessary. Pour into serving bowl and sprinkle top with the sesame seeds and parsley. Refrigerateand serve with raw vegetables, leaves of romaine lettuce, or possibly crackers.
- Vincent Price.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 100 | 97% |
| Total Fat 11.36g | 14% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 584mg | 24% |
| Potassium 18mg | 1% |
| Total Carbs 0.35g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.02g | 0% |
| Protein 0.46g | 1% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
