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4 Serves
87 Mins
Preheat your oven to 200°C and pierce the eggplant several times with a fork to allow steam to escape during roasting.
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SpanishVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
36 µg / 400 µgCalcium
50 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
244 mg / 1,250 mgPotassium
213 mg / 4,700 mgSodium
585 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Place the eggplant on a baking sheet and roast until the skin is charred and the flesh is completely soft, which takes about 60 minutes.
Remove the eggplant from the oven, let it cool slightly, then scoop out the flesh and discard the charred skin.
In a mixing bowl, mash the eggplant flesh with tahini, lemon juice, minced garlic, salt, and pepper until smooth.
Drizzle with a small amount of olive oil and serve immediately with fresh herbs or pita bread.
26
g42
g11
g
