Eggplant Tahini Dip

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Eggplant Tahini Dip
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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)
Calorie184 cal.(9 %)
Protein5 g(5 %)
Fat15 g(13 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin K12.8 μg(21 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.2 mg(14 %)
Folate63 μg(21 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.9 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13 mg(14 %)
Potassium402 mg(10 %)
Calcium97 mg(10 %)
Magnesium48 mg(16 %)
Iron1.3 mg(9 %)
Iodine2 μg(1 %)
Zinc1 mg(13 %)
Saturated fatty acids2.1 g
Uric acid45 mg
Cholesterol0 mg
Complete sugar4 g

Ingredients

for
4
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)
How healthy are the main ingredients?
olive oilSesame seedsEggplantgarlic clovesaltparsley

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.