Eggplant Tahini Dip
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Calories:
184
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 184 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 402 mg | (10 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Eggplant (600 grams, 21 ounces)
- 2 garlic cloves
- 3 Tbsps Tahini (sesame paste)
- 3 Tbsps lemon juice
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 2 tsps Sesame seeds
- ground paprika (to sprinkle)
- flat leaf parsley (for garnish)
Preparation steps
1.
Preheat oven to 220°C (approximately 425°F). Rinse eggplant and poke all over with a fork. Place eggplant on a baking sheet lined with parchment paper. Bake about 30 minutes until soft. Remove and let cool until lukewarm.
2.
Cut eggplant in half and scrape out the pulp with a spoon. Place in a blender or mixing bowl. Peel garlic and add to eggplant along with tahini, lemon juice and olive oil. Purée ingredients and add salt and pepper to taste.
3.
Place in a bowl and sprinkle with sesame seeds and paprika. Garnish with parsley and serve with something to dip such as flatbread.
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