Directions:
- Preheat oven to 450 degrees F.
- Cut eggplant in half, prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 30 minutes. Let the eggplant cool. Drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
- Press garlic and add the garlic, tahini, mayonaise, parsley and lemon juice. Blend. Season with more salt, to taste. Garnish with additional parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.25 Kcal (374 kJ) | ||
| Calories from fat | 50.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 9% | |
|---|---|---|---|
| Cholesterol | 1.45mg | 0% | |
| Sodium | 173.79mg | 7% | |
| Potassium | 317.8mg | 7% | |
| Total Carbs | 9.08g | 3% | |
| Sugars | 4.88g | 20% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 10.7mg | 18% | |
| Iron | 0.5mg | 3% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 66.13 Kcal (277 kJ) | ||
| Calories from fat | 37.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 9% | |
|---|---|---|---|
| Cholesterol | 1.07mg | 0% | |
| Sodium | 128.78mg | 7% | |
| Potassium | 235.5mg | 7% | |
| Total Carbs | 6.73g | 3% | |
| Sugars | 3.61g | 20% | |
| Dietary Fiber | 2.82g | 15% | |
| Protein | 1.69g | 5% | |
| Vitamin C | 7.9mg | 18% | |
| Iron | 0.3mg | 3% | |
| Calcium | 18.9mg | 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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