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Eating for the Health of It
4 Eggplants, whole
1 cup tahini
1 tsp salt
3/4 cup freshly squeezed lemon juice
2 Tbsp garlic, minced
Even though this recipe has “good” fats, a person with heart disease should still limit total fats so serving size is very important especially for an appetizer or snack
Total servings 20 (1/2 cup ea); Cals 94; Total Fat 7g; Sat Fat 0.9g; Chol 0mg; Sodium 6mg; Fiber 4g; Carbs 9g; Protein 3g
Preheat oven to 400.° Prick the eggplant with a fork, piercing the skin. Turning occasionally, roast the eggplant until soft, about 30 minutes.
Let cool and peel off the skin and then scrape the meat away from the skin. Place the eggplant and other ingredients into a blender, process until blended till desired consistency.