Nutrition balance score
Great
Glycemic Index
18
Low
Glycemic Load
2
Low
Nutrition per serving
Calories244.2 kcal (12%)
Total Fat20.6 g (29%)
Carbs13.2 g (5%)
Sugars4.2 g (5%)
Protein6 g (12%)
Sodium126.4 mg (6%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Classic
2eggplants
medium
tahini
3 tablespoonsfresh lemon juice
2 tablespoonsextra virgin olive oil
2garlic cloves
½ teaspoonsea salt
Garnish
Instructions
Step 1
Preheat the oven to 400°F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside.
Step 2
Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water.
Step 3
ace the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes,
Notes
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