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Nutrition Information*
per serving
Calories: 36.2
Total Sugars: 1.9g
Carb.: 4.9g
Fiber: 2.7g
Total Fats: 1.9g
Cholesterol: 0mg
Protein: 0.9g
Sodium: 2.6mg
*Data provided by USDA
salt
1 tablespoon cumin
1 tablespoon parsley ; finely chopped
1 clove garlic ; chopped
2 tablespoons lemon juice
black pepper
1 1/2 tablespoons olive oil
2 eggplant
Submitted by elnoob
An Egyptian eggplant dip
Cal: 36 Fat: 2g Carbs: 5g Protein: 1g Fiber: 3g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
1.8
--
1.6
10.7
3
0
1.8
0.1
Calories: 36.2
Total Sugars: 1.9g
Carb.: 4.9g
Fiber: 2.7g
Total Fats: 1.9g
Cholesterol: 0mg
Protein: 0.9g
Sodium: 2.6mg
*Data provided by USDA
Original recipe serves 12
½ 2x 3x Reset
Ingredients (serves 12)
Directions
Char the eggplants over a gas or coal flame until soft. Peel the eggplants and place in a sieve, allowing them to drain. Add peeled and drained eggplants to a food processor or blender along with salt, pepper, garlic, cumin, olive oil and lemon juice. Puree until smooth. Transfer to a bowl and combine with parsely. Makes 2 cups.
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