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

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 55 min.

Ready in

Calories:

276

calories

Calories

How many calories can I eat?

My cookbook

Ingredients

for

servings

Eggplant

3 tablespoons

olive oil

1 clove

garlic

2 tablespoons

Tahini (sesame paste)

1 tablespoon

parsley (chopped)

lemon (juice)

Tabasco sauce

print shopping list

Preparation steps

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.

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)

Calorie	276 kcal	(13 %)
Protein	6.87 g	(7 %)
Fat	15.47 g	(13 %)
Carbohydrates	34.89 g	(23 %)
Sugar added	0 g	(0 %)
Roughage	15.45 g	(52 %)

more nutritions

Vitamin A	20.58 mg	(2,573 %)
Vitamin D	0 μg	(0 %)
Vitamin E	1.65 mg	(14 %)
Vitamin B₁	0.34 mg	(34 %)
Vitamin B₂	0.21 mg	(19 %)
Niacin	4.83 mg	(40 %)
Vitamin B₆	0.48 mg	(34 %)
Folate	129.28 μg	(43 %)
Pantothenic acid	1.55 mg	(26 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	17.53 mg	(18 %)
Potassium	1,297.26 mg	(32 %)
Calcium	64.98 mg	(6 %)
Magnesium	84.48 mg	(28 %)
Iron	1.7 mg	(11 %)
Zinc	1.24 mg	(16 %)
Saturated fatty acids	2.14 g
Cholesterol	0 mg