|per 100 g||Total Recipe|
|Gross weight||100 g||505 g|
|Energy||394 kJ / 95 kcal||1986 kJ / 476 kcal|
|Sat. fat||2 g||6 g|
|Unsat. fat||5 g||21 g|
|Fibre||4 g||17 g|
|Salt||9 mg||45 mg|
Tahini (sesame paste)
22 mlOlive oil extra-virgin
505 gTotal recipe weight
Heat the oven to ( 220°C / 428°F)
Cut the eggplant into quarters length wise and place the on a flat oven tray. Crush the garlic and add to the tray.
Drizzle with oil and season with pepper and salt. Roast in the hot oven 15-20 minutes until coloured and cooked.
Allow to cool down for 10 minutes and blend with the tahini and cumin until it has become a paste. Season with pepper and salt to taste and finish off with another drizzle of extra virgin olive oil.
This is a great and healthy dip and also fantastic on sandwiches!