Directions:
- Preheat oven to 450°.
- Pierce eggplants several times with a fork; place on a jelly-roll pan. Bake at 450° for 1 hour or until tender. Remove from baking sheet. Cool slightly; peel. Drain pulp in a colander 30 minutes.
- Place drained pulp, tahini, and next 5 ingredients (through cumin) in a food processor; process until smooth. Place dip in a serving bowl; sprinkle with parsley. Serve with pita wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.73 Kcal (639 kJ) | ||
| Calories from fat | 34.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 6% | |
|---|---|---|---|
| Sodium | 311.18mg | 13% | |
| Potassium | 337.92mg | 7% | |
| Total Carbs | 25.77g | 9% | |
| Sugars | 5.03g | 20% | |
| Dietary Fiber | 4.38g | 18% | |
| Protein | 5.03g | 10% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 48.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 97.05 Kcal (406 kJ) | ||
| Calories from fat | 21.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 6% | |
|---|---|---|---|
| Sodium | 197.74mg | 13% | |
| Potassium | 214.73mg | 7% | |
| Total Carbs | 16.38g | 9% | |
| Sugars | 3.2g | 20% | |
| Dietary Fiber | 2.78g | 18% | |
| Protein | 3.19g | 10% | |
| Vitamin C | 3.3mg | 9% | |
| Iron | 0.8mg | 7% | |
| Calcium | 30.6mg | 5% | |
* 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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