Eggplant DipSubmitted by liz5775
Makes 6 servings
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Eggplant Dip
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Ingredients
| 1 |
medium eggplant |
| 3 |
garlic cloves, each cut into 3 to 4 lengthwise wedges |
| 2 |
tablespoons tahini |
| 3 |
teaspoons extra-virgin olive oil |
| 3 |
tablespoons lemon juice |
| 1/2 |
teaspoon salt |
Directions
- Slit eggplant, put garlic cloves in slits, roast in oven at 425 for about 50 minutes. Scrape out guts and combine with the rest of ingredients in a food processor.
Categories
Appetizers
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Serving Size 93.2g |
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Amount Per Serving |
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| Vitamin A 1% |
• |
Vitamin C 9% |
| Calcium 3% |
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Iron 3% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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