Directions:
- Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
- Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth.
- Serve with pita bread or pita chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.95 Kcal (762 kJ) | ||
| Calories from fat | 103.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.47g | 18% | |
|---|---|---|---|
| Sodium | 10.28mg | 0% | |
| Potassium | 610.08mg | 13% | |
| Total Carbs | 18.31g | 6% | |
| Sugars | 9.41g | 38% | |
| Dietary Fiber | 7.66g | 31% | |
| Protein | 4.97g | 10% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 0.6mg | 4% | |
| Calcium | 46.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 70.7 Kcal (296 kJ) | ||
| Calories from fat | 40.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.46g | 18% | |
|---|---|---|---|
| Sodium | 4mg | 0% | |
| Potassium | 237.05mg | 13% | |
| Total Carbs | 7.12g | 6% | |
| Sugars | 3.66g | 38% | |
| Dietary Fiber | 2.98g | 31% | |
| Protein | 1.93g | 10% | |
| Vitamin C | 3.4mg | 15% | |
| Iron | 0.3mg | 4% | |
| Calcium | 18mg | 5% | |
* 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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