50 min.
Preparation time
Preparation: 20 min.
Cooking: 30 min.
Gaps: no
Total: 50 min.
Servings
Serve: 8 persons
Weight Per Serving: 260g
Price Per Serving: 1.02$
113kcal
Nutrition
Calories: 113kcal
Protein: 11.74%
Fat: 34.95%
Carbs: 53.31%
Ingredients
- 4 medium eggplant
- 0.3 cup basil fresh
- 0.3 cup basil fresh
- 1 sprig mint leaves fresh
- 4 cloves garlic
- 2 to 2 chilies slit fresh green
- 4 tablespoons juice of lemon fresh
- 1 teaspoon olive oil
- 1 teaspoon salt
- 0.3 cup tahini
Equipment
- food processor
- baking sheet
- oven
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
- Place eggplants on the baking sheet.
- Bake in the preheated oven 30 minutes, or until soft and seared.
- In a food processor, grind together garlic, basil and green chile peppers.
- Scoop eggplant from skins and mix with garlic mixture in the food processor.
- Transfer the mixture to a medium serving dish. With a fork, mash in tahini, lemon juice and salt.
- Garnish with mint and olive oil.
Nutrition Facts
Properties
Nutrition Score
10.022173902263%
Flavonoids
Nutrients percent of daily need