Directions:
- Preheat oven to 375 degrees. Trim and halve eggplants lengthwise. Coat with a little olive oil and roast for 45-60 minutes. Let cool, and squeeze out any remaining juices.
- Cut eggplant into coarse chunks and place into a food processor or blender, working in batches if necessary. Pulse together with tahini, lemon juice, garlic, salt and spices for a minute or two, stopping to scrape down the sides occasionally. Drizzle in two tablespoons of olive oil while pulsing. Taste for seasoning, adding more salt or spices if desired.
- Transfer to a bowl and serve immediately with a drizzle of olive oil on top. Or, cover and chill for an hour before serving to let flavors develop. Keep covered in the refrigerator for up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.44 Kcal (504 kJ) | ||
| Calories from fat | 78.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.77g | 13% | |
|---|---|---|---|
| Sodium | 391.99mg | 16% | |
| Potassium | 369.12mg | 8% | |
| Total Carbs | 10.19g | 3% | |
| Sugars | 6.18g | 25% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 2.01g | 4% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 72.26 Kcal (303 kJ) | ||
| Calories from fat | 47.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 13% | |
|---|---|---|---|
| Sodium | 235.17mg | 16% | |
| Potassium | 221.45mg | 8% | |
| Total Carbs | 6.11g | 3% | |
| Sugars | 3.71g | 25% | |
| Dietary Fiber | 2.84g | 19% | |
| Protein | 1.2g | 4% | |
| Vitamin C | 2.9mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.8mg | 2% | |
* 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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