Directions:
- Place whole eggplant on slightly hot grill. Grill until eggplant is very soft, rotating occasionally for about 45 minutes.
- Cool slightly.
- Use a spoon to scoop eggplant pulp from the shell into a strainer. Allow pulp to drain for 30 minutes.
- In food processor, process pulp, 1/4 cup oil, tahini, lemon juice, and garlic until almost smooth.
- Season to taste with salt and pepper.
- Scoop up with warm, fresh pita wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.3 Kcal (876 kJ) | ||
| Calories from fat | 132.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.73g | 23% | |
|---|---|---|---|
| Sodium | 60.28mg | 3% | |
| Potassium | 413.89mg | 9% | |
| Total Carbs | 17.57g | 6% | |
| Sugars | 6.38g | 26% | |
| Dietary Fiber | 5.24g | 21% | |
| Protein | 4.14g | 8% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 37.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 110.97 Kcal (465 kJ) | ||
| Calories from fat | 70.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.81g | 23% | |
|---|---|---|---|
| Sodium | 31.96mg | 3% | |
| Potassium | 219.44mg | 9% | |
| Total Carbs | 9.31g | 6% | |
| Sugars | 3.38g | 26% | |
| Dietary Fiber | 2.78g | 21% | |
| Protein | 2.2g | 8% | |
| Vitamin C | 3.5mg | 11% | |
| Iron | 0.4mg | 4% | |
| Calcium | 20mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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