Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Eggplant Dip
15 min., ready in 55 min.
Time:
166
calories
Calories:
Health Score:
100 / 100
Ingredientsfor
- 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
Preparation
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.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |