Eggplant Dip

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Eggplant Dip
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
166
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie166 cal.(8 %)
Protein5 g(5 %)
Fat12 g(10 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin K14.1 μg(24 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.3 mg(21 %)
Folate102 μg(34 %)
Pantothenic acid0.7 mg(12 %)
Biotin4 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21 mg(22 %)
Potassium670 mg(17 %)
Calcium71 mg(7 %)
Magnesium53 mg(18 %)
Iron1.4 mg(9 %)
Iodine3 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.7 g
Uric acid71 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
4 Eggplant
3 Tbsps olive oil
1 clove garlic cloves
2 Tbsps Tahini (sesame paste)
1 Tbsp parsley (chopped)
½ lemon (juice)
Tabasco sauce
How healthy are the main ingredients?
olive oilgarlic cloveparsleyEggplantlemon

Preparation steps

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.