• 1serving
  • 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large 4 tablespoons cup 3 tablespoons lemon

  2. 1 clove crushed garlic with

  3. 4 tablespoons olive oil for Chopped parsley, to

Instructions Jump to Ingredients ↑

  1. Pierce eggplant all over with a fork and wrap in foil.

  2. Bake at 180C for approximately 1 hour until it is well done. Allow to cool a little.

  3. Peel eggplant under running water, then mash with a fork.

  4. In a separate bowl, mix tahini, lemon juice, garlic and yoghurt.

  5. Add mixture to the eggplant and mix together.

  6. Place in a serving bowl, top with olive oil and sprinkle with parsley.


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