Eggplant dip 

Eggplant dip
276 kcal

(0)

Difficulty:easy
Preparation:15 min
Ready in:55 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories276 kcal(14%)
Protein7 g(14%)
Fat15 g(19%)
Carbohydrates35 g(13%)
Added Sugar0 g(0%)
Roughage15 g(50%)

Recipe Development: EAT SMARTER

Ingredients

For servings

4Eggplant
3 tablespoonsolive oil
1 clovegarlic
2 tablespoonsTahini (sesame paste)
1 tablespoonparsley chopped
½lemons 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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