This topping was designed to be used as an accompaniment to several of our patty recipes, but can be used in many ways - try it with grilled meat or fish, with other grilled or roast vegies or as an antipasto entree.
Slice the eggplant into pieces approx 1 cm thick. Brush with olive oil. Grill for approx 10 minutes until soft and tender. Combine the tahini with the other ingredients in a small pan under a very gentle heat for 5 minutes.
Serve the eggplant over the patties and top with tahini sauce.
Note: Once made the sauce can be refrigerated for up to 5 days. Make sure you reheat is gently, adding a little water to smooth it down.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 15 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 716 kj |
| Calories | 171 kcal |
| Fat | 12.7 g |
| Saturated Fat | 1.6 g |
| Total Carbohydrate | 6.9 g |
| Total Protein | 5.5 g |
| Fibre | 4.1 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
