4 Serves
39 Mins
Preheat your oven to 220°C.
On a large baking sheet, toss the eggplant cubes with two tablespoons of olive oil, salt, and black pepper, spreading them into a single layer.
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
211 µg / 400 µgCalcium
47 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
315 mg / 1,250 mgPotassium
508 mg / 4,700 mgSodium
10 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
10 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Roast the seasoned eggplant in the oven for 18 to 20 minutes until tender and golden, then remove and allow to cool slightly.
In a food processor, combine the chickpeas, tahini, garlic, lemon juice, and the remaining two tablespoons of olive oil, pulsing three or four times to break down the ingredients.
Add the roasted eggplant to the food processor and blend on the highest setting until the mixture reaches your desired consistency.
Transfer the dip into airtight containers and store in the refrigerator until ready to serve.
10
g28
g32
g
American