Directions:
- Preheat oven to 450 degrees F.
- Using a knife, pierce eggplant in several places and place on a baking sheet.
- Bake, turning occasionally, 50-60 minutes or until eggplant is soft to the touch.
- Place in a plastic food bag for 10 minutes. Remove from bag. Peel off skin. Cut eggplant into pieces.
- Place in a bowl of food processor fitted with a steel blade. Add lemon juice, tahini, garlic, 1 T. parsley, salt and pepper to taste. Puree until smooth.
- Spoon into a serving bowl; sprinkle with remaining parsley and paprika.
- Serve with wedges of pita bread or crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.07 Kcal (373 kJ) | ||
| Calories from fat | 47.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 8% | |
|---|---|---|---|
| Sodium | 6.52mg | 0% | |
| Potassium | 274.26mg | 6% | |
| Total Carbs | 9.92g | 3% | |
| Sugars | 3.95g | 16% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 2.87g | 6% | |
| Vitamin C | 19.3mg | 32% | |
| Iron | 0.8mg | 4% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 75.62 Kcal (317 kJ) | ||
| Calories from fat | 40.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 8% | |
|---|---|---|---|
| Sodium | 5.54mg | 0% | |
| Potassium | 232.85mg | 6% | |
| Total Carbs | 8.42g | 3% | |
| Sugars | 3.35g | 16% | |
| Dietary Fiber | 3.2g | 15% | |
| Protein | 2.44g | 6% | |
| Vitamin C | 16.4mg | 32% | |
| Iron | 0.7mg | 4% | |
| Calcium | 27.9mg | 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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