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Ali Baba'S Eggplant Recipe
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Tahini||1⁄4 Cup (4 tbs) (Sesame Butter)|
|Garlic||2 Clove (10 gm)|
|Paprika||1 Teaspoon (For Garnish)|
Serving size: Complete recipe
Calories 511 Calories from Fat 294
% Daily Value*
Total Fat 35 g54%
Saturated Fat 5 g24.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 44.4 mg1.9%
Total Carbohydrates 46 g15.5%
Dietary Fiber 17.9 g71.4%
Sugars 10.5 g
Protein 17 g33.5%
Vitamin A 89.4% Vitamin C 119.5%
Calcium 18% Iron 34.7%
*Based on a 2000 Calorie diet
Bake at 500° for 45 minutes or until the skin is charred and the eggplant is soft.
Scoop the eggplant out of the skin and place the pulp in a blender.
Add the parsley, lemon juice, and tahini.
Add the garlic by pushing it through a garlic press into the blender.
Process on low speed until smooth, scraping down the sides of the container as necessary.
Place the eggplant puree in a tightly covered container and chill for 2 to 3 hours before serving.