Directions:
- Wash both eggplants, and pierce them with a knife.
- Place eggplants on a cookie sheet, put them in a 500°F (260°C) preheated oven for 15 to 20 minutes.
- After eggplants are baked and cooled, peel the skin off.
- Put eggplant in a mixing bowl.
- Stir in the lemon juice, salt, olive oil, and plain yogurt.
- Mix ingredients until smooth.
- Stir in tahini according to taste.
- When all ingredients are added, transfer the dip to a serving bowl.
- Stir in teriyaki sauce and garlic.
- Refrigerate until you are ready to serve.
- Makes 5 to 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.91 Kcal (582 kJ) | ||
| Calories from fat | 77.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.66g | 13% | |
|---|---|---|---|
| Sodium | 53.54mg | 2% | |
| Potassium | 336mg | 7% | |
| Total Carbs | 13.76g | 5% | |
| Sugars | 6.24g | 25% | |
| Dietary Fiber | 5.49g | 22% | |
| Protein | 4.47g | 9% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 0.6mg | 3% | |
| Calcium | 91.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 80.7 Kcal (338 kJ) | ||
| Calories from fat | 45.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 13% | |
|---|---|---|---|
| Sodium | 31.1mg | 2% | |
| Potassium | 195.21mg | 7% | |
| Total Carbs | 8g | 5% | |
| Sugars | 3.62g | 25% | |
| Dietary Fiber | 3.19g | 22% | |
| Protein | 2.6g | 9% | |
| Vitamin C | 6.1mg | 18% | |
| Iron | 0.4mg | 3% | |
| Calcium | 53.3mg | 9% | |
* 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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