Directions:
- Preheat oven to 400 degrees F. Lightly grease a medium baking sheet.
- Place eggplants on the baking sheet. Bake in the preheated oven 30 minutes, or until soft and seared.
- In a food processor, grind together garlic, basil and green chile peppers.
- Scoop eggplant from skins and mix with garlic mixture in the food processor.
- Transfer the mixture to a medium serving dish. With a fork, mash in tahini, lemon juice and salt. Garnish with mint and olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.24 Kcal (466 kJ) | ||
| Calories from fat | 41.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.57g | 7% | |
|---|---|---|---|
| Sodium | 298.39mg | 12% | |
| Potassium | 579.01mg | 12% | |
| Total Carbs | 16.55g | 6% | |
| Sugars | 9.46g | 38% | |
| Dietary Fiber | 7.34g | 29% | |
| Protein | 3.71g | 7% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 0.4mg | 2% | |
| Calcium | 36.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 44.79 Kcal (188 kJ) | ||
| Calories from fat | 16.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 7% | |
|---|---|---|---|
| Sodium | 120.13mg | 12% | |
| Potassium | 233.11mg | 12% | |
| Total Carbs | 6.66g | 6% | |
| Sugars | 3.81g | 38% | |
| Dietary Fiber | 2.95g | 29% | |
| Protein | 1.49g | 7% | |
| Vitamin C | 3.5mg | 14% | |
| Iron | 0.2mg | 2% | |
| Calcium | 14.9mg | 4% | |
* 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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