Eggplant dip
Preheat oven to 450
Pierce eggplant all over with a fork.
Place on baking sheet whole and roast until soft, approximately 40 min if large
Remove from oven
Cut in half and remove any extra water
Pull off the skin and place meat of eggplant in food processor
Pulse until you have a thick paste consistency
Add olive oil, garlic, salt, parsley, lemon juice and tahini in with eggplant and pulse just a few times until just combined
Season with salt and pepper to taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 21 | ||
Calories from Fat: 17 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.9mg | 0 % | |
Potassium 21.1mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.7g | ||
Protein 0.5g | 1 % | |
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: 21
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