Directions:
- Set broiler on high. Prick 2 1-lb. eggplants all over with a fork and place on a rimmed baking sheet lined with aluminum foil. Broil until softened and starting to blacken, 15 to 20 minutes, turning once halfway through.
- When eggplants are cool enough to handle, slice in half lengthwise and scoop innards into bowl of a food processor. Add 1/2 cup tahini, 2 mashed garlic cloves, juice of 1 medium lemon, 1/2 tsp. cumin, salt and pepper. Process until mixture reaches desired consistency.
- Place in a serving bowl and stir in 2 Tbsp. coarsely chopped fresh parsley. Drizzle with 1 tsp. olive oil, then sprinkle 1/8 tsp. paprika or cayenne pepper on top, if desired. Serve immediately or cover and chill to serve later.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.21 Kcal (1035 kJ) | ||
| Calories from fat | 153.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.06g | 26% | |
|---|---|---|---|
| Sodium | 16.4mg | 1% | |
| Potassium | 675.09mg | 14% | |
| Total Carbs | 20.85g | 7% | |
| Sugars | 9.11g | 36% | |
| Dietary Fiber | 8.41g | 34% | |
| Protein | 7.52g | 15% | |
| Vitamin C | 8.7mg | 15% | |
| Iron | 1.4mg | 8% | |
| Calcium | 68.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 94.6 Kcal (396 kJ) | ||
| Calories from fat | 58.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.53g | 26% | |
|---|---|---|---|
| Sodium | 6.27mg | 1% | |
| Potassium | 258.33mg | 14% | |
| Total Carbs | 7.98g | 7% | |
| Sugars | 3.49g | 36% | |
| Dietary Fiber | 3.22g | 34% | |
| Protein | 2.88g | 15% | |
| Vitamin C | 3.3mg | 15% | |
| Iron | 0.5mg | 8% | |
| Calcium | 26.1mg | 7% | |
* 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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