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Nutrition Facts
Serving Size 1 (267g) Recipe makes 2 servings
Calories 74
Calories from Fat 10		(14%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 588mg		24%
Potassium 598mg		17%
Total Carbohydrate 16.8g		5%
	Dietary Fiber 8.2g	32%
	Sugars 6.2g
Protein 2.9g		5%
detailed view... how is this calculated?

Eggplant Appetizer from Nigeria

Recipe #305020 | 40 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Zurie
May 27, 2008

POSTED FOR ZWT 4. A simple spread made to eat with flat Arabian bread.

SERVES 2 -3 (change servings and units)

Ingredients

1 eggplant, large
1 teaspoon sesame seed, mashed (use tahini spread)
1/2 teaspoon salt
1 garlic clove, mashed
4 tablespoons lemon juice
2 tablespoons parsley, fresh and finely chopped

Directions

1
Bake or steam the eggplant until tender -- about 25 minutes.
2
Scrape out the soft flesh from the skin. Add the sesame paste to this, the salt, garlic and lemon juice.
3
Mound on a small dish and sprinkle with parsley. Serve with flatbread.

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Featured Reviews for This Recipe

From: Enjolinfam

On Jun 24, 2008

Yum, this was so good! I love finding new spreads for bread and I loved the tahini, garlic, and lemon together with the eggplant. Though I only used half the amount of lemon juice listed. I was really happy with how quick it was to make and ready to eat. I wanted something I could put together in a few minutes to snack on and this turned out perfect! Thanks Zurie! Made for ZWT4 - Los Jefes de la Cocina.

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