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Suggest a better descriptionPreheat the oven to 400. Prick the eggplant all over with a fork and place on a baking sheet. Bake for 1 hour, or until the eggplant is shriveled and tender. Let the eggplant cool, cut it in half, and scrape the flesh from the skin. Add the flesh to the bowl of a food processor with the garlic, cumin, tahini, lemon juice, lemon zest, salt and cayenne pepper and puree until smooth and creamy.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 104 | ||
Calories from Fat: 46 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 174.9mg | 6 % | |
Potassium 323.2mg | 9 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 14.3g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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