Directions:
- Roast eggplant under the broiler, turning frequently, until the skin is charred and blistered.
- Peel away the skin, chop flesh roughly and drain in a colander for 30 minutes, and then press or blot to leak out as much liquid from the flesh as you can.
- Put eggplant flesh into blender, add tahini, garlic, almonds, lemon juice, cumin powder, salt and pepper.
- Transfer to serving bowl, fold in mint leaves and drizzle with olive oil.
- Goes well with pita crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.28 Kcal (1019 kJ) | ||
| Calories from fat | 178.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.83g | 31% | |
|---|---|---|---|
| Sodium | 12.32mg | 1% | |
| Potassium | 453.67mg | 10% | |
| Total Carbs | 13.89g | 5% | |
| Sugars | 5.27g | 21% | |
| Dietary Fiber | 6.11g | 24% | |
| Protein | 5.81g | 12% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 45.5mg | 253% | |
| Calcium | 74.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 150.19 Kcal (629 kJ) | ||
| Calories from fat | 110.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.24g | 31% | |
|---|---|---|---|
| Sodium | 7.61mg | 1% | |
| Potassium | 280.09mg | 10% | |
| Total Carbs | 8.58g | 5% | |
| Sugars | 3.25g | 21% | |
| Dietary Fiber | 3.77g | 24% | |
| Protein | 3.59g | 12% | |
| Vitamin C | 5.8mg | 16% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 28.1mg | 253% | |
| Calcium | 46.1mg | 7% | |
* 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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