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4 Serves
85 Mins
Preheat your oven to 200°C. Pierce the eggplant with a fork several times to allow steam to escape during roasting.
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Vitamin K
252 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
29 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
586 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Place the eggplant on a baking sheet and roast in the oven until the skin is charred and the flesh is completely soft, approximately 45 to 60 minutes.
Allow the eggplant to cool slightly, then peel away the charred skin and discard it. Place the soft flesh into a bowl and mash it thoroughly using a fork or potato masher.
Stir in the olive oil, vinegar, salt, and black pepper. Mix until the dip reaches a creamy, uniform consistency.
Garnish with fresh parsley if desired and serve at room temperature or chilled.
32
g5
g49
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Greek
French