Grilled eggplant dip

Grilled eggplant dip

4.0 42 évaluations

Préparation 15min

Total 2h

6 portions

Ingrédients

eggplants (approx. 900 g total), room temperature
2
tahini
2 tbsp
garlic cloves
1 - 2
lemon juice
20 g
sea salt to taste (optional - see Tips)
ground black pepper to taste
paprika to serve
fresh parsley leaves only, roughly chopped, for garnishing
2 - 3 sprigs
extra virgin olive oil for drizzling
pita bread toasted, to serve

Niveau

facile

Infos nut. par 1 portion

Protides 3.3 g

Calories 374.6 kJ / 89.2 kcal

Lipides 5.5 g

Fibre 5.2 g

Glucides 4.3 g

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Également présenté dans

Dips & savoury spreads 52 Recettes
Australie et Nouvelle-Zélande

Wholefood child 88 Recettes
Australie et Nouvelle-Zélande

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