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 lemon (juice); Tabasco sauce

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276

calories

Calories

My cookbook

easy

Difficulty

15 min.

Preparation

ready in 55 min.

Ready in

Nutritions

1 serving contains

Fat	15.47 g
Saturated Fat Acids	2.14 g
Protein	6.87 g
Roughage	15.45 g
Sugar added	0 g
Calorie	276

more nutritions

Our nutritional traffic light explained

Carbohydrates/g	34.89
Cholesterol/mg	0
Vitamin A/mg	20.58
Vitamin D/μg	0
Vitamin E/mg	1.65
Vitamin B₁/mg	0.34
Vitamin B₂/mg	0.21
Niacin/mg	4.83
Vitamin B₆/mg	0.48
Folate/μg	129.28
Pantothenic acid/mg	1.55
Vitamin B₁₂/μg	0
Vitamin C/mg	17.53
Potassium/mg	1,297.26
Calcium/mg	64.98
Magnesium/mg	84.48
Iron/mg	1.7
Zinc/mg	1.24

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

Eggplant

3 tablespoons

olive oil

1 clove

garlic

2 tablespoons

Tahini (sesame paste)

1 tablespoon

parsley (chopped)

lemon (juice)

Tabasco sauce

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Preparation

Preparation steps

Step 1/2

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.

Step 2/2

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.