- Total: 45 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 335
- Total Fat
- 26 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 12 g
- Sugar
- 12 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 899 mg
- Total: 45 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 335
- Total Fat
- 26 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 12 g
- Sugar
- 12 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 899 mg
Ingredients
Directions
- Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
- Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth. Serve with pita bread or pita chips.
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