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Eggplant with Tahina

Eggplant with Tahina Recipe

  • 2 large eggplants (about 2 pounds)
  • ½ bunch flat-leaf parsley (about ½ cup), plus additional for garnish, finely chopped
  • ½ cup tahina (tahini)
  • 4 tablespoons lemon juice, or to taste
  • 2 cloves garlic, crushed
  • 1 teaspoon salt, or to taste
  • Dash of cayenne pepper
  • 2 tablespoons water (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 121kcal (6%)
Total Fat 8g (13%)
Saturated Fat 1g (6%)
Cholesterol 0mg (0%)
Total Carbohydrate 11g
Dietary Fiber 5g
Sugars 3g
Protein 4g
* 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.



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