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4 servings
15 min active time
35 min total time
4.0 (2 votes)
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Original
2 lbs | |
2 minced | |
1⁄2 juiced | |
1 Tbsp | |
1 tsp | |
1 pinch | |
1 pinch | |
1 1⁄2 fluid oz | |
1 1⁄2 lbs |
Amount per serving
Daily %
Calories
586
29%
Total Fat
11 g
14%
Cholesterol
0 mg
0%
Sodium
953 mg
41%
Total Carbohydrates
105 g
38%
Fiber
11 g
39%
Total Sugar
8.3 g
Proteins
17 g
34%
Calcium
29 mg
2%
Iron
6.0 mg
33%
Potassium
544 mg
12%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Preheat oven to 400F or 200C.
- 2Prick the eggplant with a fork (so that the heat can easily go in).
- 3Grill the eggplant for 25 minutes, or until a knife goes through without resistance.
- 4When cooked, cut the eggplant in half and scrape out all of the flesh using a spoon.
- 5For a smooth texture, mix in a blender. For a coarse texture, crush the flesh with a fork.
- 6Season with salt and pepper. Add the garlic, lemon juice, thyme and mustard. Stir vigorously using a spoon.
- 7Progressively add the olive oil while keeping on stirring. Mix until smooth and consistent.
- 8Serve cold with bread. Optionally, sprinkle some coriander.
Published by Julien Amelot