8 Ingredients
  • 1 large eggplant (about 1 1/4 pounds)
  • 3 tablespoons olive oil, divided
  • 1/2 cup drained canned garbanzo beans (chickpeas)
  • 1 1/2 tablespoons fresh lemon juice
  • 2 teaspoons (generous) tahini (sesame seed paste)*
  • 1 garlic clove, minced
  • 2 teaspoons chopped fresh parsley
  • *Available at some supermarkets and at natural foods stores and Middle Eastern markets.
Nutrition
323
16% daily value
2 servings
                                       
                                            high-​fiber, low-​sodium, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

37% 24

Saturated

17% 3

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 4

Carbs

8% 25

Carbs (net)

- 15

Fiber

39% 10

Sugars

- 10

Sugars, added

- 0

Protein

12% 6

Cholesterol

- 0

Sodium

4% 92

Calcium

6% 64

Magnesium

11% 48

Potassium

13% 612

Iron

9% 2

Zinc

8% 1

Phosphorus

18% 126

Vitamin A

1% 8

Vitamin C

13% 11

Thiamin (B1)

14% 0

Riboflavin (B2)

9% 0

Niacin (B3)

12% 2

Vitamin B6

21% 0

Folate equivalent (total)

19% 75

Folate (food)

- 75

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

25% 4

Vitamin K

35% 42
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