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Eggplant dip

Name: Eggplant dip
Total time: 55 min
Yield: 4
Cuisine: African, Arabic
Ingredients: 4 Eggplant; 3 tablespoons olive oil; 1 clove garlic; 2 tablespoons Tahini (sesame paste); 1 tablespoon parsley chopped; 0.5 lemons juice; Tabasco sauce

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Difficulty:	easy
Preparation:	15 min
Ready in:	55 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	276 kcal	(14%)
Protein	7 g	(14%)
Fat	15 g	(19%)
Carbohydrates	35 g	(13%)
Added Sugar	0 g	(0%)
Roughage	15 g	(50%)
Vitamin A	20.58 µg	(3%)
Vitamin D	0 µg	(0%)
Vitamin E	1.65 mg	(14%)
Vitamin B1	0.34 mg	(31%)
Vitamin B2	0.21 mg	(15%)
Niacin	4.83 mg	(30%)
Vitamin B6	0.48 mg	(34%)
Folate	129.28 µg	(65%)
Pantothenic Acid	1.55 mg	(26%)
Biotin	0 µg	(0%)
Vitamin B12	0 µg	(0%)
Vitamin C	17.53 mg	(22%)
Potassium	1297.26 mg	(65%)
Calcium	64.98 mg	(8%)
Magnesium	84.48 mg	(23%)
Iron	1.7 mg	(12%)
Iodine	0 µg	(0%)
Zinc	1.24 mg	(12%)
Saturates	2 g
Uric Acid	0 g
Cholesterol	0 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

4	Eggplant
3 tablespoons	olive oil
1 clove	garlic
2 tablespoons	Tahini (sesame paste)
1 tablespoon	parsley chopped
½	lemons juice
	Tabasco sauce

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Directions

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.

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