Israeli eggplant salad "Haczilim"
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Nutrition balance score
Great
Glycemic Index
16
Low
Nutrition per recipe
Calories928.1 kcal (46%)
Total Fat74 g (106%)
Carbs66 g (25%)
Sugars32.5 g (36%)
Protein16.4 g (33%)
Sodium1363.4 mg (68%)
Fiber31 g (111%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Bake eggplant at 375F for 45 minutes until tender
OvenHeat
eggplants2 Step 2
Let eggplants cool and peel off skin
Step 3
Combine all ingredients in food processor with chopping blades and blend until mixture is uniform.
Food ProcessorMix
Mayonnaise2 tablespoon
Olive oil2 tablespoon
Pepper½ teaspooneggplants2 
salt½ teaspoon
garlic cloves2 
tahini3 tablespoon
Lemon juice2 tablespoonNotes
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