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- 2 lb (900g) eggplants, cut in half lengthwise
- 3 tbsp tahini, plus more to taste
- 2 tbsp fresh lemon juice, plus more to taste
- 2 tbsp extra virgin olive oil
- 2 tbsp plain yogurt
- 2 large garlic cloves, crushed
- Salt and freshly ground black pepper
- Cilantro sprigs, to garnish
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 127kcal (6%)|
|Total Fat 9g (14%)|
|Saturated Fat 1g (7%)|
|Cholesterol 1mg (0%)|
|Total Carbohydrate 11g|
|Dietary Fiber 6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|