14 Ingredients
  • 2 cylindrical eggplants (about 1 pound each)
  • 6 garlic cloves, each cut into 3 to 4 lengthwise wedges
  • 4 tablespoons tahini
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons lemon juice, or more to taste, plus lemon wedges for serving
  • 1/2 teaspoon coarse salt, or more to taste
  • 1 teaspoon House Seasoning, recipe follows
  • 3 tablespoons minced fresh flat-leaf parsley
  • Lettuce leaves
  • Paprika
  • Grilled pita bread, for serving
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Nutrition
188
9% daily value
6 servings
                                       
                                            vegan, vegetarian, dairy-​free
     

Fat

19% 13

Saturated

9% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 3

Carbs

6% 18

Carbs (net)

- 12

Fiber

26% 7

Sugars

- 5

Sugars, added

- 0

Protein

9% 5

Cholesterol

- 0

Sodium

18% 430

Calcium

9% 90

Magnesium

10% 42

Potassium

10% 487

Iron

13% 2

Zinc

9% 1

Phosphorus

20% 143

Vitamin A

1% 12

Vitamin C

7% 6

Thiamin (B1)

18% 0

Riboflavin (B2)

9% 0

Niacin (B3)

9% 2

Vitamin B6

22% 0

Folate equivalent (total)

11% 44

Folate (food)

- 44

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

10% 1

Vitamin K

42% 50
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