4 Serves
77 Mins
Preheat the oven to 200°C and pierce the eggplants several times with a fork to allow steam to escape during roasting.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
22 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
127 mg / 1,250 mgPotassium
148 mg / 4,700 mgSodium
579 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Place the eggplants on a baking sheet and roast until the skin is charred and the flesh is completely soft, about 45 to 60 minutes.
Allow the eggplants to cool, then peel away the charred skin and scoop the soft flesh into a mixing bowl.
Add the tahini, minced garlic, lemon juice, and a drizzle of olive oil to the bowl, then mash everything together with a fork or potato masher until smooth.
Season the mixture with salt and pepper to taste, stir well, and serve at room temperature or chilled.
4
g17
g1
g
