Directions:
- Wash the eggplants, and pierce the skin with a fork. Heat in a 400-degree oven for approximately 45 minutes, or until the skin blisters, and the eggplant collapses.
- Wait for the eggplant to cool, then separate the pulp from the skin. Squeeze the pulp to remove the juice (which is bitter), and mash to break up any large pieces.
- Finely mince the garlic, and cook in a pan with a little oil until lightly browned. Mash the garlic, and stir into the eggplant. Mix in the lemon juice, salt and tahini, adjust amounts to taste. Drizzle with olive oil and minced parsley (optional).
- Refrigerate if desired, and serve with flatbread, chips, or by itself.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.23 Kcal (499 kJ) | ||
| Calories from fat | 63.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Sodium | 298.62mg | 12% | |
| Potassium | 420.45mg | 9% | |
| Total Carbs | 12.83g | 4% | |
| Sugars | 6.27g | 25% | |
| Dietary Fiber | 5.26g | 21% | |
| Protein | 3.84g | 8% | |
| Vitamin C | 6mg | 10% | |
| Iron | 0.6mg | 3% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 68.94 Kcal (289 kJ) | ||
| Calories from fat | 36.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 11% | |
|---|---|---|---|
| Sodium | 172.67mg | 12% | |
| Potassium | 243.12mg | 9% | |
| Total Carbs | 7.42g | 4% | |
| Sugars | 3.63g | 25% | |
| Dietary Fiber | 3.04g | 21% | |
| Protein | 2.22g | 8% | |
| Vitamin C | 3.4mg | 10% | |
| Iron | 0.3mg | 3% | |
| Calcium | 20.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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