Directions:
- Take the green off the eggplant, but leave the stem
- Bake for 30 minutes on medium heat
- Allow to cool in a plastic bag and peel (the plastic bag makes the peeling easier)
- Mash the peeled eggplant very well
- Crush garlic with salt in a mortar and pestle
- Add tahini and lemon juice to the garlic mix
- Add mashed eggplant and adjust seasonings to taste
- Serve on a platter with a small amount of good quality oil sprinkled over and surrounded by chopped parsley
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.14 Kcal (415 kJ) | ||
| Calories from fat | 53.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.98g | 9% | |
|---|---|---|---|
| Sodium | 6.56mg | 0% | |
| Potassium | 327.71mg | 7% | |
| Total Carbs | 10.37g | 3% | |
| Sugars | 4.82g | 19% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 0.5mg | 3% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 73.5 Kcal (308 kJ) | ||
| Calories from fat | 39.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 9% | |
|---|---|---|---|
| Sodium | 4.86mg | 0% | |
| Potassium | 242.97mg | 7% | |
| Total Carbs | 7.69g | 3% | |
| Sugars | 3.58g | 19% | |
| Dietary Fiber | 2.99g | 16% | |
| Protein | 2.33g | 6% | |
| Vitamin C | 4.6mg | 10% | |
| Iron | 0.4mg | 3% | |
| Calcium | 21.8mg | 3% | |
* 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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