Directions:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.92 Kcal (611 kJ) | ||
| Calories from fat | 87.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.71g | 15% | |
|---|---|---|---|
| Sodium | 537.64mg | 22% | |
| Potassium | 446.37mg | 9% | |
| Total Carbs | 13.9g | 5% | |
| Sugars | 7.78g | 31% | |
| Dietary Fiber | 5.61g | 22% | |
| Protein | 2.71g | 5% | |
| Vitamin C | 29.2mg | 49% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 8.8mg | 49% | |
| Calcium | 31.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 67.17 Kcal (281 kJ) | ||
| Calories from fat | 40.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 15% | |
|---|---|---|---|
| Sodium | 247.51mg | 22% | |
| Potassium | 205.49mg | 9% | |
| Total Carbs | 6.4g | 5% | |
| Sugars | 3.58g | 31% | |
| Dietary Fiber | 2.58g | 22% | |
| Protein | 1.25g | 5% | |
| Vitamin C | 13.4mg | 49% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 4mg | 49% | |
| Calcium | 14.6mg | 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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