Directions:
- Preheat oven to 400°.
- Place pita wedges in a single layer on a baking sheet. Bake at 400° for 9 minutes or until crisp and browned.
- Pierce skin side of eggplant several times with a fork. Place cut side down on a baking sheet covered with aluminum foil. Bake at 400° for 25 minutes or until eggplant is tender when pierced with a fork. Remove eggplant from baking sheet, and cool.
- Scoop out pulp with a spoon, and place pulp in a food processor. Add tahini and remaining ingredients; process until smooth, scraping down sides of bowl once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.98 Kcal (640 kJ) | ||
| Calories from fat | 47.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 8% | |
|---|---|---|---|
| Sodium | 454.82mg | 19% | |
| Potassium | 238.61mg | 5% | |
| Total Carbs | 22.85g | 8% | |
| Sugars | 3.48g | 14% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 4.32g | 9% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 40.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 128.72 Kcal (539 kJ) | ||
| Calories from fat | 40.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 8% | |
|---|---|---|---|
| Sodium | 382.69mg | 19% | |
| Potassium | 200.77mg | 5% | |
| Total Carbs | 19.23g | 8% | |
| Sugars | 2.93g | 14% | |
| Dietary Fiber | 2.64g | 13% | |
| Protein | 3.63g | 9% | |
| Vitamin C | 3.1mg | 6% | |
| Iron | 0.9mg | 6% | |
| Calcium | 34.1mg | 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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