Directions:
- Grill the whole aubergines, turning them frequently until the skin blackens and blisters. Remove the peel, chop roughly and leave to drain in a colander.
- Squeeze as much liquid out of teh aubergines and place in a processor. Addd the garlic, tahini, ground almonds, lemon juice and cumin, season to taste and process to a smooth paste. Rough chop half of the mint leaves and stir into the dip.
- Spoon dip into a bowl and scatter remaining leaves and the olive oil on top. Serve with toasted pitta bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.49 Kcal (638 kJ) | ||
| Calories from fat | 125.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.91g | 21% | |
|---|---|---|---|
| Sodium | 23.1mg | 1% | |
| Potassium | 79.74mg | 2% | |
| Total Carbs | 2.32g | 1% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 4.05g | 8% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 30mg | 166% | |
| Calcium | 27.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 489.53 Kcal (2050 kJ) | ||
| Calories from fat | 401.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.66g | 21% | |
|---|---|---|---|
| Sodium | 74.17mg | 1% | |
| Potassium | 255.98mg | 2% | |
| Total Carbs | 7.44g | 1% | |
| Sugars | 1.46g | 2% | |
| Dietary Fiber | 4.08g | 5% | |
| Protein | 12.99g | 8% | |
| Vitamin C | 13.5mg | 7% | |
| Vitamin A | 0.8mg | 8% | |
| Iron | 96.2mg | 166% | |
| Calcium | 89.6mg | 3% | |
* 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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