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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 516g Recipe makes 2 cups) |
||
| Calories 460 | ||
| Calories from Fat 128 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.3g | 21% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 6.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1533mg | 63% | |
| Potassium 1143mg | 32% | |
| Total Carbohydrate 71.9g | 23% | |
| Dietary Fiber 21.4g | 85% | |
| Sugars 6.5g | ||
| Protein 17.9g | 35% | |
Ingredients
- 1 large eggplant
- 3 tablespoons tahini
- 1/8 teaspoon ground red pepper
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 2 garlic cloves, chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
Directions
1
Preheat oven to 375°F.2
Pierce eggplant with a fork.3
Place eggplant on a jelly roll pan.4
Bake for 30 minutes or until tender.5
Cool and peel; discard skin.6
Combine eggplant and remaining ingredients in a food processor; process until smooth.
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