Eggplant With Tahini Sauce Recipe
Ingredients
| Eggplant | 1 Large (Unpeeled) | |
| Olive oil/For deep frying | 1 1⁄2 Cup (24 tbs) | |
| Tahini | 2 Tablespoon | |
| Yogurt | 1 Cup (16 tbs) | |
| Lemon juice | 1 1⁄2 Tablespoon | |
| Garlic | 1 Clove (5 gm), pressed | |
| Salt | To Taste | |
| Parsley | 1 Dash, minced (For Garnishing) | |
| Pomegranate seeds | 1 Dash (For Garnishing) | |
| Hot red pepper | 1 |
Nutrition Facts
Serving size: Complete recipe
Calories 3342 Calories from Fat 3073
% Daily Value*
Total Fat 349 g536.2%
Saturated Fat 51.9 g259.5%
Trans Fat 0 g
Cholesterol 29.4 mg9.8%
Sodium 524 mg21.8%
Total Carbohydrates 55 g18.3%
Dietary Fiber 19.9 g79.4%
Sugars 27.2 g
Protein 19 g38.7%
Vitamin A 87.1% Vitamin C 310.4%
Calcium 38% Iron 27.8%
*Based on a 2000 Calorie diet
Directions
Cut into quarter-inch thick slices.
Heat the olive oil in a heavy skillet and fry the eggplant, a few slices at a time, in the oil until golden brown.
Drain on paper towel.
Set aside.
In a mixing bowl, prepare the sauce by mixing the tahini with the yogurt.
Add the lemon juice, garlic and salt.
Arrange the eggplant on a serving platter and pour the sauce over the slices.
Garnish with the minced parsley and pomegranate seeds.
Dust with a sprinkling of hot red pepper.
This is an excellent buffet dish.
Chef
