Directions:
- Preheat oven to 470F Prick skin of eggplant with fork in 3-4 places Place eggplant on foil in oven for 30-40 minutes, turning eggplant frequently.
- The eggplant is finished cooking when it's skin is charred and wrinkled.
- Remove eggplant from oven and allow to cool.
- Scoop out eggplant flesh, discarding skin and juice.
- Place garlic in food processor and mince Add remaining ingredients, process till smooth Add additional prepared tehina if creamier consistency is desired Place in bowl and garnish with finely chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.04 Kcal (511 kJ) | ||
| Calories from fat | 72.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 12% | |
|---|---|---|---|
| Sodium | 8.38mg | 0% | |
| Potassium | 346.08mg | 7% | |
| Total Carbs | 11.12g | 4% | |
| Sugars | 4.65g | 19% | |
| Dietary Fiber | 4.26g | 17% | |
| Protein | 3.88g | 8% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 0.8mg | 5% | |
| Calcium | 38mg | 4% | |
| Amount Per 100 g | |||
| Calories | 91.57 Kcal (383 kJ) | ||
| Calories from fat | 54.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 12% | |
|---|---|---|---|
| Sodium | 6.28mg | 0% | |
| Potassium | 259.66mg | 7% | |
| Total Carbs | 8.34g | 4% | |
| Sugars | 3.49g | 19% | |
| Dietary Fiber | 3.2g | 17% | |
| Protein | 2.91g | 8% | |
| Vitamin C | 3.1mg | 7% | |
| Iron | 0.6mg | 5% | |
| Calcium | 28.5mg | 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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