Directions:
- Preheat broiler. Prick each eggplant all over with a fork. Place on a rimmed baking sheet. Broil 4 to 5 inches from heat, turning occasionally, until browned and softened, 45 to 55 minutes. They will be completely collapsed at this point.
- Turn eggplant into a colander set over a bowl and break apart with two forks. Let drain, flesh side down, until cool enough to handle.
- Remove eggplant to cutting board and with a spoon, scrape pulp from skin. Discard skin.
- In a food processor with metal blade attached, mince garlic. Add eggplant pulp, lemon juice, olive oil, tahini and salt. Pulse until smooth. Add mint and parsley and pulse until just combined. Turn into a bowl and serve. Can be refrigerated up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.55 Kcal (421 kJ) | ||
| Calories from fat | 54.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 9% | |
|---|---|---|---|
| Sodium | 359.62mg | 15% | |
| Potassium | 403.65mg | 9% | |
| Total Carbs | 10.97g | 4% | |
| Sugars | 6.3g | 25% | |
| Dietary Fiber | 5.21g | 21% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 29.8mg | 166% | |
| Calcium | 30.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 57.88 Kcal (242 kJ) | ||
| Calories from fat | 31.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 9% | |
|---|---|---|---|
| Sodium | 207mg | 15% | |
| Potassium | 232.34mg | 9% | |
| Total Carbs | 6.31g | 4% | |
| Sugars | 3.62g | 25% | |
| Dietary Fiber | 3g | 21% | |
| Protein | 1.16g | 4% | |
| Vitamin C | 5.5mg | 16% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 17.1mg | 166% | |
| Calcium | 17.6mg | 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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