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Eggplant With Tahini Sauce Recipe
|Eggplant||1 Large (Unpeeled)|
|Olive oil/For deep frying||1 1⁄2 Cup (24 tbs)|
|Yogurt||1 Cup (16 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
|Garlic||1 Clove (5 gm), pressed|
|Parsley||1 Dash, minced (For Garnishing)|
|Pomegranate seeds||1 Dash (For Garnishing)|
|Hot red pepper||1|
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 mg
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
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.
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.