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Ingredients
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2 large eggplant
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3 tablespoons tahini
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3 tablespoons lemon juice
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1 tablespoon za'atar seasoning
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1 teaspoon crushed red pepper, or more to taste
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1 teaspoon salt
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½ teaspoon smoked paprika
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3 cloves garlic, minced
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¼ cup extra virgin olive oil
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2 tablespoons chopped fresh parsley, or more to taste
Directions
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Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork, poke holes in the eggplant so steam will be able to release during cooking.
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Place eggplant on the preheated grill. Grill until skins are charred, about 30 minutes, turning occasionally. Transfer to a baking pan, cover, and let steam for 10 minutes.
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Using your hands, carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels.
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Place eggplant in a food processor. Add tahini, lemon juice, za'atar, crushed red pepper, salt, paprika, and garlic. Pulse until smooth. Add olive oil and parsley; pulse until oil is incorporated. Garnish with additional crushed red pepper flakes and parsley if desired.
Nutrition Facts (per serving)
192 | Calories |
14g | Fat |
17g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 192 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 10% |
Sodium 402mg | 17% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 9g | 32% |
Total Sugars 6g | |
Protein 4g | 8% |
Vitamin C 12mg | 13% |
Calcium 72mg | 6% |
Iron 2mg | 13% |
Potassium 596mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.