10Ingredients
80Calories
45Minutes

Ingredients

  • 2 eggplants (medium, about 3 lbs. total, roasted)
  • 1/3 cup tahini (from light seeds, not "dark tahini")
  • 3 garlic cloves (roasted, or 1 clove raw garlic, crushed)
  • 2 fresh lemons (juiced, or more to taste)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt (or more to taste)
  • 1 pinch cayenne pepper
  • 2 tablespoons fresh parsley (minced, for garnish)
  • paprika (for garnish)
  • extra-virgin olive oil
Read Directions

NutritionView more

80Calories
Sodium4%DV105mg
Fat8%DV5g
Protein6%DV3g
Carbs3%DV10g
Fiber20%DV5g

PER SERVING *

Calories80Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium105mg4%
Potassium290mg8%
Protein3g6%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber5g20%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(11)

Yummly User
Marva 2 Jul
Excellent. Roasted the eggplant on the stove while making fresh tahini.
Very good I roasted the eggplants on the barbecue and it was delicious
Katie C. 4 Jun
crowd pleaser everyone loved the intense smoky eggplant flavor and balance of spices.
Jen 18 Feb
Delicious! Easy to make. Make sure you roast the eggplants. I just did it in the oven. Sliced them in half, placed face down on a baking sheet, and baked on 350. I left them in the oven for about 50 min. I probably baked them longer then needed but I wasn’t in any hurry.
jimmy h. 3 Feb
Brilliant. Had to scale the ingredients because I had only 3/4 of an eggplant. However, it came out beautifully.
Linda A. 5 Nov 2017
Followed directions pretty closely except I used one lemon instead of 2.. fabulous!
Nicole G. 22 Sep 2017
Delicious! I added roasted peppers as well
Jean B. 21 Jul 2017
Very tasty and tangy
Karen B. 4 Feb 2017
Pretty darn good for my first try using raw garlic which was a bit overwhelming. Trying a second time with roasted garlic and I will seek to have a more tender roast on the eggplant to make it a little less lumpier.
Jonathan Fain 19 Mar 2016
I made it a few times now, really amazing meal! I actually like it with less lemon, just one and a half.
Sarah B. 7 Mar 2016
I would recommend starting with half of a large lemon for juice and add per taste; otherwise, it's good. I also added a bit more tahini.