Eggplant (Aubergine) With Tahini Yogurt Dressing

1. Peel eggplant.

2. Slice eggplant into circles.

3. Salt eggplant to help eggplant not absorb so much oil.

4. Let frying oil get hot and fry until eggplant gets golden brown.

5. Let eggplant drain.

6. In a mortar and pestle or mini food processor, add salt, garlic and jalepeno pepper and chop until a fine paste.

7. Then add to lemon juice.

8. Then add tahini.

9. Stir very well until smooth which will take several minutes.

10. Then add yogurt and water and stir until all is blended.

11. Arrange eggplant on a plate and drizzle dressing over the eggplant.

12. Enjoy.

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Nutrient	Quantity
Total fats	63.1243 g
Protein	27.3756 g
Carbohydrates	45.0169 g
Energy	803.1578 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4898 g
Water	306.3906 g
Aspartic acid	2.4328 g
Calcium, Ca	715.0883 mg
Lutein + zeaxanthin	60.6312 g
Fiber, total dietary	11.5615 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	40.5362 g
Niacin	7.3785 mg
Vitamin A, RAE	50.7375 g
Arginine	3.3391 g
Riboflavin	0.86 mg
Tocopherol, beta	0.0096 mg
Fatty acids, total polyunsaturated 15:0	0.0008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0101 g
Fatty acids, total saturated 20:1	0.0804 g
Glutamic acid	5.8754 g
Sodium, Na	166.4954 mg
Fatty acids, total saturated 16:1 undifferentiated	0.289 g
Total lipid (fat)	63.1243 g
Manganese, Mn	1.7702 mg
Fructose	1.0426 g
Proline	1.6469 g
Fatty acids, total saturated 16:0	6.6102 g
Fatty acids, total saturated 8:0	0.0686 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0133 g
Sucrose	0.3497 g
Choline, total	29.3966 mg
Sugars, total	9.8927 g
Serine	1.5164 g
Fatty acids, total saturated 10:0	0.1683 g
Fatty acids, total saturated 18:0	2.9448 g
Vitamin B-6	0.2921 mg
Selenium, Se	3.6971 g
Ash	7.4319 g
Vitamin D	3.2667 IU
Fatty acids, total saturated 18:1 undifferentiated	22.6947 g
Pantothenic acid	1.5924 mg
Phenylalanine	1.4415 g
Copper, Cu	1.9774 mg
Thiamin	1.6088 mg
Retinol	44.1 g
Methionine	0.8722 g
Iron, Fe	3.1729 mg
Carbohydrate, by difference	45.0169 g
Phosphorus, P	1065.5359 mg
Folate, total	146.8188 g
Tocopherol, gamma	0.0028 mg
Fatty acids, total saturated 4:0	0.157 g
Alanine	1.3589 g
Cholesterol	21.2333 mg
Valine	1.6628 g
Fatty acids, total saturated 18:2 undifferentiated	24.9043 g
Glycine	1.6012 g
Carotene, alpha	3.7688 g
Glucose (dextrose)	0.8884 g
Fatty acids, total saturated 14:0	0.7062 g
Zinc, Zn	6.5803 mg
Isoleucine	1.2279 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.1823 g
Fatty acids, total polyunsaturated	25.4205 g
Fatty acids, total saturated 14:1	0.0016 g
Leucine	2.2085 g
Tocotrienol, alpha	0.0011 mg
Vitamin A, IU	307.6175 IU
Folate, DFE	146.8188 g
Tryptophan	0.5007 g
Vitamin C, total ascorbic acid	38.9639 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0047 g
Fatty acids, total saturated 20:0	0.0002 g
Fatty acids, total saturated 6:0	0.1078 g
Tyrosine	1.181 g
Vitamin B-12	0.6043 g
Vitamin K (phylloquinone)	1.3673 g
Fatty acids, total saturated	11.5276 g
Histidine	0.7693 g
Fatty acids, total monounsaturated	23.2175 g
Threonine	1.1187 g
Folate, food	146.8188 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Vitamin D (D2 + D3)	0.1633 g
Cryptoxanthin, beta	9.1595 g
Vitamin D3 (cholecalciferol)	0.1633 g
Vitamin E (alpha-tocopherol)	0.4214 mg
Magnesium, Mg	142.1038 mg
Lysine	1.1932 g
Potassium, K	847.69 mg
Cystine	0.4843 g
Fluoride, F	19.6 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Yogurt	0.66 cup	99.6333	7.6113	5.3083
Salt	1 teaspoon	0	0	0
Lemon juice	0.33 cup	17.8933	5.612	0.1952
Tahini	0.5 cup	684	31.428	57.6
Water	0.33 cup	0	0	0
Vegetable oil	0	0	0	0
eggplant	2	0	0	0
Garlic Clove	1	0	0	0
jalapeno pepper	1	1.6312	0.3656	0.0208