Ingredients

  • 1
    bag
  • 2
    large eggplants
  • 14
    cups
    tahini
  • 14
    cups
    parsley
  • 2
    tbsp
    olive oil
  • 2
    tbsp
    lemon juice
  • 2
    tbsp
    garlic, minced
  • 2
    tsp
    smoked sea salt
  • Olive oil for garnish
  • Parsley for garnish

Nutrition Facts

Serving Size: .5 cup
Serves: 4
Amount Per Serving
Calories: 180
% Daily Value*
Total Fat: 15g 19%
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 600mg 26%
Total Carbohydrate: 9g 3%
Dietary Fiber: 3g 11%
Sugars: 2g 4%
Protein: 4g 8%

Instructions

  1. Preheat oven to 450 degrees. Roast halved eggplant on a parchment-lined baking sheet (flesh side down) for 50 minutes. Remove from oven and set aside to cool. Peel eggplant and discard the skin. Add to food processor.
  2. In a food processor, add all ingredients and pulse until combined.
  3. Top with a drizzle of olive oil and parsley. Enjoy

Similar Recipes

Product Sea Salt Rice Chips
Diet Gluten-Free Vegan Vegetarian
Dish Appetizers