4 Serves
45 Mins
Pierce the eggplant several times with a fork to allow steam to escape during cooking.
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Vitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
57 µg / 400 µgCalcium
60 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
176 mg / 4,700 mgSodium
171 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Grill the eggplant over an open flame or under a broiler, turning occasionally, until the skin is charred and the flesh is completely tender, approximately 25-30 minutes.
Slice the grilled eggplant in half and use a spoon to scoop out the soft, smoky pulp into a food processor.
Add the tahini, fresh lemon juice, olive oil, minced garlic, salt, and pepper to the food processor and blend until smooth and creamy.
Transfer the dip to a serving bowl, garnish with a drizzle of olive oil and freshly chopped parsley, and serve alongside warm pita bread.
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