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Ingredients2 h 55 m servings 94 cals
Original recipe yields 6 servings
- Preheat the oven to 450 degrees F (230 degrees C). Place eggplants and garlic on a baking sheet.
- Bake in the preheated oven until completely tender, about 45 minutes. Allow to cool.
- Peel and chop eggplant and place in a blender. Add garlic, cilantro, lime juice, tahini, and salt. Mix until smooth. Pour into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving.
- Cook's Note:
- You can use lemon juice instead of lime juice, if you prefer.
Per Serving: 94 calories; 4.4 g fat; 13.4 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 401 mg sodium. Full nutrition