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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife. | 2. Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes. | 3. When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes. | 4. Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt. | 5. Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian eggplant	4			-	-	-	-
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
kosher salt	2	teaspoons		-	-	-	-
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
tahini	3	tablespoons		256.5	11.7855	8.0145	21.6
extra virgin olive oil	3	tablespoons		-	-	-	-
greek yogurt	2	tablespoons		-	-	-	-
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
mint	1	leaf	minced	-	-	-	-
italian parsley	2	tablespoons	chopped	-	-	-	-

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