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Ingredients
- 15 g extra virgin olive oil, plus extra to grease
- 2 eggplants (approx. 1000 g)
- ½ lemon, zested and juiced
- 2 sprigs fresh flat-leaf parsley, leaves only
- 1 garlic clove
- 50 g plain yoghurt
- 25 g tahini
- 1 pinch sea salt, to taste
- Nutrition
- per 1 Complete recipe
- Calories
- 2508.1 kJ / 599.5 kcal
- Protein
- 17.5 g
- Carbohydrates
- 76.1 g
- Fat
- 32.3 g
- Saturated fat
- 5.2 g
- Fiber
- 36.1 g
- Sodium
- 192.1 mg
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