Directions:
- Preheat oven to 400 degrees. Place eggplant on lightly greased baking sheet. Roast for 30 minutes, or until eggplant is tender. Once roasted, remove from oven and allow to cool.
- Once eggplants have cooled, peel the skins. They should come off fairly easily. If you are having a tough time, just scoop the eggplant from the skin with a spoon. Set aside.
- In a food processor, combine and blend tahini, garlic, and peppers. Add in eggplant and blend well. Add in olive oil.
- Remove from food processor and place in serving bowl. Stir in lemon juice and sprinkle with salt and pepper.
- Serve immediately or store in the refrigerator for up to three days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.12 Kcal (754 kJ) | ||
| Calories from fat | 92.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.27g | 16% | |
|---|---|---|---|
| Sodium | 226.18mg | 9% | |
| Potassium | 594.09mg | 13% | |
| Total Carbs | 16.39g | 5% | |
| Sugars | 10.23g | 41% | |
| Dietary Fiber | 7.25g | 29% | |
| Protein | 6.21g | 12% | |
| Vitamin C | 45.4mg | 76% | |
| Iron | 0.2mg | 1% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 66.28 Kcal (278 kJ) | ||
| Calories from fat | 34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 16% | |
|---|---|---|---|
| Sodium | 83.22mg | 9% | |
| Potassium | 218.59mg | 13% | |
| Total Carbs | 6.03g | 5% | |
| Sugars | 3.76g | 41% | |
| Dietary Fiber | 2.67g | 29% | |
| Protein | 2.29g | 12% | |
| Vitamin C | 16.7mg | 76% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.1mg | 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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