Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 4.6 (42)
Middle Eastern Eggplant Recipe
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 13%
CARBS 26G35% OF CAL
10G FIBER15G SUGAR1G OTHER
FAT 21G64% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant topped with a creamy tahini-yogurt sauce, pomegranate arils, walnuts, and parsley. Earthy, tangy, and elegant with a jewel-like appearance. Impressive enough to serve as an appetizer yet versatile as a side dish.
startermiddle eastern🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 Eggplants (see notes)
- 4 tbsp Olive Oil
- 4 cloves Garlic (Minced)
- 1 tsp Salt
- 2 tsp Sumac
- 1/4 cup Tahini
- 1/4 cup Plain yogurt
- 2 cloves Garlic (Minced)
- 2 tbsp Lemon Juice
- 1/4 tsp Salt
- 1/2 tsp Sumac
- 1 tbsp Olive Oil
- 1/2 cup Pomegranate Arils
- 1/4 cup Walnuts (Chopped)
- 1/4 cup Parsley (Chopped)
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 13%
CARBS 26G35% OF CAL
10G FIBER15G SUGAR1G OTHER
FAT 21G64% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 497mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 879mg
- Calcium
- 77mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 497MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.