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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 39
% Daily Value**
Total Fat 2g
Saturated Fat 0g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 2mg
Total Carbohydrate 5g
Dietary Fiber 2g
Sugars 2g
Protein 1g
Vitamin A  0%Vitamin C  3%
Calcium  4%Iron  5%
Potassium  5%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Israeli Eggplant Puree

Date Added: June 11, 2009


1 Teaspoon Garlic Minced
2 Tablespoons Water warm
2 Tablespoons Sesame Paste
1 Eggplant (to medium)
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1. Heat grill or broiler.

2. Prick eggplant with a fork and grill or broil until skins are charred, about 20 to 25 minutes.

3. When cool enough to handle, remove skins. In a small bowl, mix together tahini, water, lemon juice, garlic, and salt.

4. In a food processor or by hand, blend cooked eggplant and tahini sauce together until smooth.

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Dietary Notes:
This recipe is low-sodium with 1.88mg per serving, low-fat with 2.13g per serving, low-saturated fat with 0.25g per serving, low-cholesterol with 0mg per serving and low-calorie with 39.13 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Eggplant, Sesame Seeds, Garlic allergies.
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