Eggplant Cream Dip Recipe

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Eggplant Cream Dip
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  • 4 round eggplants (large)
  • 1 clove garlic
  • 1 tbsp white tahini
  • 25 g of corn oil
  • salt chili powder (i omit the last 1)


  1. Place the eggplants on the baking sheet covered with baking paper, brush with a little oil and cook in oven at 200 degrees for about 30 min., taking care to turn around from time to time by all sides. Once ready leave to cool.
  2. Remove the peel and divide into 4 parts.
  3. Remove the seeds inside with a teaspoon. Transfer the pulp into the food processor and add the rest of the ingredients, add the remaining oil and blend to reduce into puree consistancy.
  4. Transfer the cream into the serving dish or bowl, cover with a plastic wrap and refrigerate at least 1 hour.
  5. Sprinkle with some toasted sesam seeds right before serving if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 49.15 Kcal (206 kJ)
Calories from fat 18.55 Kcal
% Daily Value*
Total Fat 2.06g 3%
Sodium 2.88mg 0%
Potassium 268.38mg 6%
Total Carbs 7.31g 2%
Sugars 4.73g 19%
Dietary Fiber 3.49g 14%
Protein 1.32g 3%
Vitamin C 2.4mg 4%
Iron 0.1mg 0%
Calcium 12.2mg 1%
Amount Per 100 g
Calories 41.58 Kcal (174 kJ)
Calories from fat 15.7 Kcal
% Daily Value*
Total Fat 1.74g 3%
Sodium 2.44mg 0%
Potassium 227.08mg 6%
Total Carbs 6.18g 2%
Sugars 4g 19%
Dietary Fiber 2.95g 14%
Protein 1.11g 3%
Vitamin C 2mg 4%
Calcium 10.4mg 1%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.5
  • 1

Good Points

  • low fat,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

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