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Eggplant Dip

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Eggplant Dip
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
276
calories
Calories
0
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Ingredients

for
4
servings
4
3 tablespoons
1 clove
2 tablespoons
Tahini (sesame paste)
1 tablespoon
parsley (chopped)
½
lemon (juice)
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Preparation steps

1.
Wash and dry the aubergines and prick several times with a fork. Brush with 1 tbsp olive oil and place on a baking tray lined with aluminium foil. Bake in an oven preheated to 180°C | 350F | gas 4 for about 40 minutes. Take out, cool slightly then cut in half lengthwise, peel and chop roughly. Peel and chop the garlic.
2.
Puree the aubergines, garlic, tahini, parsley, the rest of the olive oil and the lemon juice. Season to taste with a few squirts of Tabasco, salt and pepper. Serve with flatbread.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie276 kcal(13 %)
Protein6.87 g(7 %)
Fat15.47 g(13 %)
Carbohydrates34.89 g(23 %)
Sugar added0 g(0 %)
Roughage15.45 g(52 %)
Vitamin A20.58 mg(2,573 %)
Vitamin D0 μg(0 %)
Vitamin E1.65 mg(14 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.21 mg(19 %)
Niacin4.83 mg(40 %)
Vitamin B₆0.48 mg(34 %)
Folate129.28 μg(43 %)
Pantothenic acid1.55 mg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17.53 mg(18 %)
Potassium1,297.26 mg(32 %)
Calcium64.98 mg(6 %)
Magnesium84.48 mg(28 %)
Iron1.7 mg(11 %)
Zinc1.24 mg(16 %)
Saturated fatty acids2.14 g
Cholesterol0 mg
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