 | | Nutrition Facts | | | Makes 8 servings | | Amount Per Serving | | | Calories | 112.4 | | | Total Carbs | 12.6 g | | | Dietary Fiber | 5.0 g | | | Sugars | 5.6 g | | | Total Fat | 5.9 g | | | Saturated Fat | 0.8 g | | | Unsaturated Fat | 2.0 g | | | Potassium | 358.4 mg | | | Protein | 4.6 g | | | Sodium | 56.1 mg | | Dietary Exchanges
5.92994 Fat, 1.3402 Vegetables, 0.03157 Fruits, 0.18511 Milk, 0.00484 Other Carbs, 0.10573 Starch, 0.13826 Lean Meat | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
 Ingredients  Directions - Preheat oven at 500 degrees F. Meanwhile, wash both eggplants, and pierce them with a knife.
- Place eggplants on a cookie sheet, put them in oven for 15 to 20 minutes.
- After eggplants are baked and cooled, peel the skin off. Put eggplant in a mixing bowl.
- Stir in the lemon juice, salt, olive oil, and plain yogurt.
- Mix ingredients until smooth. Stir in tahini according to taste. When all ingredients are added, transfer the dip to a serving bowl. Stir in teryiaki sauce and garlic.
- Refrigerate until you are ready to serve.
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