Cooked & Loved · by Irena Macri | Eat Drink Paleo★ 5.0 (1)
Baba Ghanoush (Eggplant Dip, Paleo, Whole30)
NUTRITION · PER SERVING60M COOK
CAL 6%·PRO 4%
CARBS 8G30% OF CAL
3G FIBER0G ADDED5G INTRINSIC0G OTHER5G TOTAL SUGAR
FAT 9G71% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted eggplant dip with tahini, lemon, and garlic. A classic Middle Eastern appetizer suitable for Paleo and Whole30 diets.
startermiddle eastern⚙️ food processor🌀 blender🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 large eggplant (cut in half, lengthways)
- 2 tablespoons olive oil
- 1 tablespoon Tahini paste (light coloured)
- Juice of 1/2 lemon
- 1 garlic clove (grated or crushed)
- 2/3 teaspoon sea salt
- Pinch of cracked pepper
At a glance
PER SERVING · TIME 60M
CAL 6%·PRO 4%
CARBS 8G30% OF CAL
3G FIBER0G ADDED5G INTRINSIC0G OTHER5G TOTAL SUGAR
FAT 9G71% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 2mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 306mg
- Calcium
- 21mg
- Iron
- 0.23mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.