• prep: 15 min
  • cook: 10 min
  • total: 25 min
Print Save
  • servings:
  • Ingredients

    • 1 medium or 3/4 of a large eggplant
    • 2 large cloves garlic, cut into pieces (I used the yummy roasted garlic I made yesterday)
    • 1 lemon, juiced
    • 2 Tbsp Tahini
    • salt to taste (I use kosher, but sea salt would be great!)
    • Optional: 2 Tbsp fresh cilantro, parsley or basil, chopped (I used cilantro and it was PERFECT)
    • olive oil (for roasting)

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 279 % Daily Value *
    • Total Fat: 22 g 33.32%
    • Saturated Fat: 4 g 19.85%
    • Trans Fat: 0 g %
    • Cholesterol: 215 mg 71.67%
    • Sodium: 526 mg 21.93%
    • Calcium: 71 mg 7.11%
    • Potassium: 149 mg 4.27%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 12.11%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 13 g %
    • Dietary Fiber: 3 g 10.44%
    • Sugar: 1 g
    • Protein: 12 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 7 g
    • Vitamin A 9.1%
    • Vitamin C 23.85%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total3 oz-eq

    OTHER RECIPES YOU MAY LIKE