Directions:
- Wash the eggplants and make a few deep cuts in their skin with a sharp knife.
- Bake them whole in a very hot oven for approximately 1 hour until the skin is burned and cracks if you tap it with your fingers. It is important to be burned because that gives a special smoky taste to the dip.
- Allow them to cool and cut them in two lengthwise.
- Scoop out the white flesh and try to remove the dark seeds.
- Put the flesh in a colander, add salt which will remove the bitterness from the eggplants and lemon juice which will help them to remain white.
- Allow them to stand and drain for an hour.
- Mash them as much as you can with the help of a fork, do not use a blender.
- Add the yoghurt (or mayonnaise), the crushed garlic and the olive oil and stir them well.
- Place them in a shallow bowl and decorate them with parsley leaves and a few drops of olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.33 Kcal (701 kJ) | ||
| Calories from fat | 33.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 6% | |
|---|---|---|---|
| Sodium | 43.16mg | 2% | |
| Potassium | 806.63mg | 17% | |
| Total Carbs | 27.17g | 9% | |
| Sugars | 18.68g | 75% | |
| Dietary Fiber | 10.74g | 43% | |
| Protein | 8.83g | 18% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 34.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 38.64 Kcal (162 kJ) | ||
| Calories from fat | 7.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.87g | 6% | |
|---|---|---|---|
| Sodium | 9.97mg | 2% | |
| Potassium | 186.29mg | 17% | |
| Total Carbs | 6.27g | 9% | |
| Sugars | 4.31g | 75% | |
| Dietary Fiber | 2.48g | 43% | |
| Protein | 2.04g | 18% | |
| Vitamin C | 3.4mg | 24% | |
| Calcium | 8mg | 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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