Directions:
- Prick eggplants with a fork.
- Arrange on non-stick cooking sheet and bake until tender and collapsed, 30 to 40 minutes.
- Allow to cool for 10 minutes.
- Cut each eggplant in half lengthwise and scoop out the flesh.
- Place flesh in a food processor with a metal blade and process until smooth. If you prefer to mash by hand, use a fork or potato masher.
- Add lemon juice, tahini, garlic and salt and pepper to taste and process (or mash) until well blended.
- Slowly add 3 tablespoons olive oil until mixture is creamy. Add Salt and freshly ground black pepper to taste
- Chill for at least two hours.
- Serve in a shallow bowl. Drizzle olive oil over top, sprinkle with parsley and garnish with olives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 915.06 Kcal (3831 kJ) | ||
| Calories from fat | 665.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.92g | 114% | |
|---|---|---|---|
| Sodium | 43.6mg | 2% | |
| Potassium | 1978.87mg | 42% | |
| Total Carbs | 59.17g | 20% | |
| Sugars | 29.19g | 117% | |
| Dietary Fiber | 23.85g | 95% | |
| Protein | 17.44g | 35% | |
| Vitamin C | 59.7mg | 100% | |
| Iron | 3.3mg | 18% | |
| Calcium | 170.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 106.63 Kcal (446 kJ) | ||
| Calories from fat | 77.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 114% | |
|---|---|---|---|
| Sodium | 5.08mg | 2% | |
| Potassium | 230.58mg | 42% | |
| Total Carbs | 6.9g | 20% | |
| Sugars | 3.4g | 117% | |
| Dietary Fiber | 2.78g | 95% | |
| Protein | 2.03g | 35% | |
| Vitamin C | 7mg | 100% | |
| Iron | 0.4mg | 18% | |
| Calcium | 19.8mg | 17% | |
* 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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