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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Preparation Time

  Cooking Time - 16 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Preheat oven to 425 degrees F (220 degrees C). Prick eggplants all over with a fork; place on a baking sheet. | 2. Roast eggplants in the preheated oven, turning occasionally, until charred and tender, 10 to 12 minutes. | 3. Thread garlic cloves on a skewer. | 4. Roast garlic in the preheated oven, turning once, until charred and tender, 6 to 8 minutes. | 5. Cool eggplants and garlic until easily handled, about 5 minutes. Peel and transfer to a food processor. Add lemon juice, tahini, and salt; process until smooth. | 6. Drizzle eggplant mixture with olive oil and sprinkle with sumac. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2	pounds		226.7965	53.3425	8.8904	1.6329
garlic	4	cloves	unpeeled	17.88	3.9672	0.7632	0.06
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
tahini	2	tablespoons		171.0	7.857	5.343	14.4
salt	1	1/4 teaspoons		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sumac	1	pinch	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.