Erin Lives Whole · by Erin Antoniak★ 5.0 (4)
Roasted Eggplant Dip
NUTRITION · PER SERVING60M COOK
CAL 5%·PRO 5%
CARBS 8G33% OF CAL
3G FIBER0G ADDED4G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 8G66% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Silky roasted eggplant blended with tahini, garlic, and lemon. Served as a dip with vegetables or crackers for appetizers or snacking.
startermediterranean⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Erin Lives Whole →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 globe eggplants ~2lbs
- 2 tbsp olive oil
- 1/4 cup tahini
- 2 tbsp lemon juice
- 3 cloves garlic (minced)
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 tbsp fresh parsley
At a glance
PER SERVING · TIME 60M
CAL 5%·PRO 5%
CARBS 8G33% OF CAL
3G FIBER0G ADDED4G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 8G66% OF CAL
1G SAT6G 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
- 50m
- Cook
- 10m
- Sodium
- 149mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 295mg
- Calcium
- 25mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 50M
- SODIUM
- 149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.