Directions:
- Place the eggplants on the baking sheet covered with baking paper, brush with a little oil and cook in oven at 200 degrees for about 30 min., taking care to turn around from time to time by all sides. Once ready leave to cool.
- Remove the peel and divide into 4 parts.
- Remove the seeds inside with a teaspoon. Transfer the pulp into the food processor and add the rest of the ingredients, add the remaining oil and blend to reduce into puree consistancy.
- Transfer the cream into the serving dish or bowl, cover with a plastic wrap and refrigerate at least 1 hour.
- Sprinkle with some toasted sesam seeds right before serving if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.15 Kcal (206 kJ) | ||
| Calories from fat | 18.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 3% | |
|---|---|---|---|
| Sodium | 2.88mg | 0% | |
| Potassium | 268.38mg | 6% | |
| Total Carbs | 7.31g | 2% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 1.32g | 3% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 41.58 Kcal (174 kJ) | ||
| Calories from fat | 15.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 3% | |
|---|---|---|---|
| Sodium | 2.44mg | 0% | |
| Potassium | 227.08mg | 6% | |
| Total Carbs | 6.18g | 2% | |
| Sugars | 4g | 19% | |
| Dietary Fiber | 2.95g | 14% | |
| Protein | 1.11g | 3% | |
| Vitamin C | 2mg | 4% | |
| Calcium | 10.4mg | 1% | |
* 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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