Directions:
- Preheat the oven to 350°F Lightly oil baking sheet.
- Slice the eggplant in half lengthwise, and place face-down on the baking sheet. Bake for 30 minutes or until very tender. Cool to the touch.
- Scoop out the eggplant insides, and discard the skin. Place the insides in a food processor, and add the garlic, lemon juice, tahini and salt. Puree until smooth.
- Transfer to a serving dish, cover tightly, and chill. Drizzle the top with a little olive oil just before serving. Serve with an assortment of crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.1 Kcal (206 kJ) | ||
| Calories from fat | 20.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 4% | |
|---|---|---|---|
| Sodium | 208.73mg | 9% | |
| Potassium | 189.33mg | 4% | |
| Total Carbs | 6.28g | 2% | |
| Sugars | 3.7g | 15% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 1.48g | 3% | |
| Vitamin C | 5.8mg | 10% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 50.17 Kcal (210 kJ) | ||
| Calories from fat | 21.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 4% | |
|---|---|---|---|
| Sodium | 213.3mg | 9% | |
| Potassium | 193.47mg | 4% | |
| Total Carbs | 6.42g | 2% | |
| Sugars | 3.78g | 15% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 5.9mg | 10% | |
| Calcium | 43.2mg | 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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