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4 Serves
96 Mins
6 g
9 g
19 g
Preheat your oven to 200°C. Pierce the eggplant several times with a fork to allow steam to escape while roasting.
Ingredients, vitamins, and health benefits
Eggplant
Garlic
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EgyptianVitamin 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
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
244 mg / 1,250 mgPotassium
211 mg / 4,700 mgSodium
15 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, about 60 to 75 minutes.
Once cooled, peel the skin off the eggplant and place the soft flesh into a bowl. Use a fork or potato masher to mash the eggplant until smooth.
Add minced garlic, tahini, and lemon juice to the bowl. Season with salt and pepper to taste, then stir everything together until well combined.
Drizzle with extra virgin olive oil before serving.
Salt And Pepper
Tahini
Lemon Juice
Extra Virgin Olive Oil
Vitamin A
1 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
1 mg / 15 mgVitamin 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
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
244 mg / 1,250 mgPotassium
211 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38
g25
g20
g
IrishZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g