Yield: 6 sandwiches
Measure | Ingredient |
---|---|
2 mediums | Eggplants |
2 tablespoons | Tahini |
2 \N | Garlic cloves, pressed |
\N \N | Juice of 1 lemon |
2 tablespoons | Chopped fresh parsley (opt) |
½ teaspoon | Salt |
\N \N | Black pepper to taste |
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.
Nutritional analysis per serving: 62.7 calories; 1⅘ grams total fat; (0.3 grams saturated fat); 1.3 grams protein; 10 grams carbohydrates; 0 milligrams cholesterol; 139.9 milligrams sodium.