Ingredients

• 2 large eggplants (1 1/4 lbs)
• 2 level Tbsp tahini
• 4 cloves garlic, peeled and crushed with salt
• 3 Tbsp fresh lemon juice or more to taste
• 4 Tbsp cold water
• 1/4 tsp salt
• Dash of freshly ground black pepper
• 1/2 tsp olive oil
• 1 cup chopped tomato
• 1/2 cup diced onion

Directions

1. Pierce the eggplants in several places with a toothpick
2. If you are cooking indoors, wrap the whole eggplant in aluminum foil and set it
   over a gas grill to cook on all sides until it collapses and begins to release a
   great deal of steam.
3. If you are cooking over coals, grill the eggplant until blackened, collapsed,
   and cooked through.
4. Dump the eggplant into a basin of cold water
5. Peel while itÕs still hot and allow it to drain in a colander until cool
6. Squeeze pulp to remove any bitter juices
7. Mash the eggplant to a puree
8. In a food processor, mix the tahini with the garlic, onion, tomato, and lemon
   juice until the mixture contracts
9. Thin with the water
10. With the machine running, add the eggplant and the salt, pepper, and olive oil
11. Spread out in a shallow dish and garnish with pepper, parsley, and tomatoes

Nutrition Facts

Serving Size: 1/8 of recipe

Amount Per Serving
Calories 70 Calories from Fat 25
% Daily Value (DV)*
Total Fat 3g 4%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 80mg 3%
Total Carbohydrate 12g 4%
Dietary Fiber 5g 20%
Sugars 4g
Protein 2g
Vitamin A 4%
Vitamin C 15%
Calcium 4%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0
Vegetables: 2
Meat: 0
Milk: 0
Fat: 0
Carbs: 0
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included.

Source: 5 A Day for Better Health:cdc.gov