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Eggplant Dip

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Eggplant Dip
276
calories
Calories
0
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easy
Difficulty
15 min.
Preparation
 • Ready in 55 min.
Ready in
Nutritions
Fat15.47 g
Saturated Fat Acids2.14 g
Protein6.87 g
Roughage15.45 g
Sugar added0 g
Calorie276
1 serving contains
Calories276
Protein/g6.87
Fat/g15.47
Saturated fatty acids/g2.14
Carbohydrates/g34.89
Added sugar/g0
Roughage/g15.45
Cholesterol/mg0
Vitamin A/mg20.58
Vitamin D/μg0
Vitamin E/mg1.65
Vitamin B₁/mg0.34
Vitamin B₂/mg0.21
Niacin/mg4.83
Vitamin B₆/mg0.48
Folate/μg129.28
Pantothenic acid/mg1.55
Vitamin B₁₂/μg0
Vitamin C/mg17.53
Potassium/mg1,297.26
Calcium/mg64.98
Magnesium/mg84.48
Iron/mg1.7
Zinc/mg1.24

Recipe author: EAT SMARTER
Ingredients
Preparation

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

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.

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