Vikalinka · by Julia Frey of Vikalinka
Roasted Aubergine with Garlic Tahini Sauce
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 19%
CARBS 31G31% OF CAL
12G FIBER0G ADDED16G INTRINSIC3G OTHER16G TOTAL SUGAR
FAT 31G68% OF CAL
4G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted eggplant with a creamy garlic tahini sauce and fresh mint. A savory, aromatic vegetarian dish that's satisfying and packed with Mediterranean flavors.
mainmiddle eastern🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3-4 aubergines/eggplants (cut into 2.5cm/1 inch rounds)
- 4 tbsp olive oil
- 125ml / ½ cup tahini
- ½ lemon (juice only)
- 1 clove garlic (grated)
- Salt to taste
- Sumac (optional)
- 2-3 leaves fresh mint (or parsley)
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 19%
CARBS 31G31% OF CAL
12G FIBER0G ADDED16G INTRINSIC3G OTHER16G TOTAL SUGAR
FAT 31G68% OF CAL
4G SAT26G 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
- 10m
- Cook
- 35m
- Sodium
- 207mg
- Total sugar
- 16g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1128mg
- Calcium
- 94mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 207MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.