Eggplant Appetizer

Name: Eggplant Appetizer
Ingredients: 2 - 2 pound eggplants; 3 tablespoons tahini; 1% teaspoons salt; mixed with 3 table- spoons cold water; cup chopped parsley; 1/3 cup lemon juice; cayenne pepper

From Shallowford cookery, 1951

Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

397Calories

11 gProtein

61 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories397 kcal

Protein11 g

Carbohydrates61 g

Fiber26 g

Sugars23 g

Total Fat14 g

Saturated Fat1.6 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium3681 mg

Potassium2220 mg

Calcium207 mg

Iron3.3 mg

Magnesium128 mg

Phosphorus213 mg

Zinc1.1 mg

Copper0.6 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate198 mcg

Choline4.2 mg

Caffeine0 mg

Water965 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 1. The excerpt below is the record exactly as published.

Eggplant Appetizer 2 - 2 pound eggplants Leo hoveroani ic 3 tablespoons tahini 1% teaspoons salt mixed with 3 table- cayenne pepper spoons cold water cup chopped parsley 1/3 cup lemon juice

Cook this with the app: pantry check, scaling, and the assistant.