Roasted Eggplant Dip from Bahrain(Uukkous Al-Badinjan) Recipe

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Roasted Eggplant Dip from Bahrain(Uukkous Al-Badinjan)
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  1. Using a fork, poke eggplants all over. Roast eggplants at 350*F for about 1 hour or until soft(or grill at 350*F for about an hour or until soft).
  2. Remove from oven and let cool until you can handle the eggplants. With a knife, split eggplants open and scoop out all the flesh into a food processor or blender(or into a bowl and use your immersion blender).
  3. Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 158.04 Kcal (662 kJ)
Calories from fat 64.79 Kcal
% Daily Value*
Total Fat 7.2g 11%
Sodium 446.2mg 19%
Potassium 849.29mg 18%
Total Carbs 22.89g 8%
Sugars 14.13g 57%
Dietary Fiber 10.81g 43%
Protein 3.86g 8%
Vitamin C 15.9mg 26%
Iron 0.5mg 3%
Calcium 44.4mg 4%
Amount Per 100 g
Calories 43.07 Kcal (180 kJ)
Calories from fat 17.65 Kcal
% Daily Value*
Total Fat 1.96g 11%
Sodium 121.59mg 19%
Potassium 231.43mg 18%
Total Carbs 6.24g 8%
Sugars 3.85g 57%
Dietary Fiber 2.95g 43%
Protein 1.05g 8%
Vitamin C 4.3mg 26%
Iron 0.1mg 3%
Calcium 12.1mg 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
  • 4

Good Points

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

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