Directions:
- Heat oven to 425*
- Line baking sheet with tinfoil & brush with olive oil.
- Lay eggplant, onion, & garlic on baking sheet. Bake until soft & blackened - about 30-45 minutes.
- Let baking sheet stand till cool enough to handle. Peel eggplant & scoop out larger sections of seeds to discard.
- Cut up eggplant - set aside a little to add to the pureed mix (for texture).
- Food process 1 egpplant, lemon juice, tahini, & salt till creamy, set aside in large mixing bowl.
- Food process remaining eggplant, onion, & garlic until desired consistency.
- Add to creamy eggplant mix and stir together.
- Chill and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 886.91 Kcal (3713 kJ) | ||
| Calories from fat | 471.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.41g | 81% | |
|---|---|---|---|
| Sodium | 2398.08mg | 100% | |
| Potassium | 2821.76mg | 60% | |
| Total Carbs | 99.16g | 33% | |
| Sugars | 38.68g | 155% | |
| Dietary Fiber | 36g | 144% | |
| Protein | 18.82g | 38% | |
| Vitamin C | 56.4mg | 94% | |
| Iron | 1.6mg | 9% | |
| Calcium | 233.9mg | 23% | |
| Amount Per 100 g | |||
| Calories | 65.02 Kcal (272 kJ) | ||
| Calories from fat | 34.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 81% | |
|---|---|---|---|
| Sodium | 175.81mg | 100% | |
| Potassium | 206.87mg | 60% | |
| Total Carbs | 7.27g | 33% | |
| Sugars | 2.84g | 155% | |
| Dietary Fiber | 2.64g | 144% | |
| Protein | 1.38g | 38% | |
| Vitamin C | 4.1mg | 94% | |
| Iron | 0.1mg | 9% | |
| Calcium | 17.1mg | 23% | |
* 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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