fusion

Tamarind Tahini Eggplant Sopes with Feta and Herb Salad

Name: Tamarind Tahini Eggplant Sopes with Feta and Herb Salad
Yield: 1 serving
Cuisine: fusion
Ingredients: 60 g masa harina; 83 g warm water; 0.75 g salt; 180 g eggplant, cubed; 11 g olive oil; 18 g tahini; 8 g tamarind concentrate; 41 g feta cheese, crumbled; 8 g cilantro, chopped; 45 g radish, thinly sliced

This roasted dish pairs eggplant, cubed with tahini, tamarind concentrate and feta cheese, crumbled. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

medium

Balanced Vegetarian High satiety Mediterranean Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

64 g Carbohydrates

36 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

60g masa harina 222 kcal
83g warm water 0 kcal
1g salt 0 kcal
180g eggplant, cubed 45 kcal
11g olive oil 97 kcal
18g tahini 107 kcal
8g tamarind concentrate 6 kcal
41g feta cheese, crumbled 165 kcal
8g cilantro, chopped 3 kcal
45g radish, thinly sliced 7 kcal

Cooking instructions

masa harinawarm watersalt
Mix masa harina with warm water and salt. Form 2 thick discs and pinch edges to create small sopes.
Cook sopes on a dry skillet over medium heat 3-4 minutes per side until browned and cooked through.
salteggplantolive oil
Toss eggplant cubes with olive oil and a pinch of salt; roast at 425 F for 18-22 minutes until tender and browned.
warm watertahinitamarind concentrate
Whisk tahini with tamarind concentrate and a splash of water to make a drizzle.
eggplanttahinitamarind concentratefeta cheese
Top sopes with roasted eggplant, crumble feta over, and drizzle tamarind tahini.
cilantroradish
Finish with chopped cilantro and sliced radish for crunch.