A great dip or side dish or ingredient for wraps.
Cut eggplant in half lengthways to make the thinnest flattest pieces you can.
Place it cut side down on a plate and cook under a griller on high until the skin is all black and crispy and the flesh soft.
Let the eggplant cool down.
Remove the flesh from the eggplant, discarding the skin.
Place eggplant flesh and all other ingredients except mint into a food processor and process till a smooth past is formed.
Mix in the chopped mint. Garnish with a few mint leaves and serve.
Keeps well in the refrigerator.
By allowing the skin to blacken you will get a lovely smoked flavour to the dip.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 106 | ||
Calories from Fat: 70 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 14mg | 0 % | |
Potassium 273.4mg | 7 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 4.5g | ||
Protein 2.8g | 4 % | |
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: 106
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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