6 Ingredients
  • 1 1/2 lbs. of eggplant, either one large or two small
  • 4 cloves of garlic, minced
  • 2 tablespoons of tahini
  • Juice of one or two lemons (see head note)
  • 2 to 3 tablespoons of extra virgin olive oil (see head note)
  • 1 teaspoon of salt, or to taste
Nutrition
172
9% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

20% 13

Saturated

9% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

5% 15

Carbs (net)

- 8

Fiber

26% 6

Sugars

- 7

Sugars, added

- 0

Protein

7% 3

Cholesterol

- 0

Sodium

20% 490

Calcium

6% 59

Magnesium

8% 33

Potassium

10% 463

Iron

7% 1

Zinc

6% 1

Phosphorus

15% 104

Vitamin A

0% 2

Vitamin C

18% 16

Thiamin (B1)

14% 0

Riboflavin (B2)

8% 0

Niacin (B3)

10% 2

Vitamin B6

16% 0

Folate equivalent (total)

12% 47

Folate (food)

- 47

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

12% 2

Vitamin K

9% 11
Comments
 
×