Easy Eggplant Spread

1. Heat grill to high. Pierce eggplants several times with a sharp knife. Place on grill. Cover; cook, turning occasionally, until blackenednall over and flesh is very soft, 20 to 30 minutes. When cool enough to handle, halve lengthwise. Scrape flesh into colander (discard skins); let drain.

2. Process tahini, lemonjuice, garlic, 1 1/2 tsp salt, and 1/4 tsp pepper in a food processor until smooth. Add eggplant; process until smooth.

3. Transfer mixture to a serving dish. If desired drizzle with oil and garnish with parsley or olives.

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Nutrient	Quantity
Total fats	57.9115 g
Protein	21.8587 g
Carbohydrates	40.2137 g
Energy	712.2832 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4475 g
Water	116.2898 g
Aspartic acid	1.9917 g
Calcium, Ca	513.8672 mg
Lutein + zeaxanthin	20.9105 g
Fiber, total dietary	11.6715 g
Carotene, beta	3.0025 g
Niacin	7.2276 mg
Vitamin A, RAE	3.7552 g
Arginine	3.171 g
Riboflavin	0.6313 mg
Fatty acids, total polyunsaturated 15:0	0.0012 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0119 g
Fatty acids, total saturated 20:1	0.0804 g
Glutamic acid	4.7745 g
Sodium, Na	90.135 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1732 g
Total lipid (fat)	57.9115 g
Manganese, Mn	1.8363 mg
Fructose	1.3433 g
Proline	0.9837 g
Fatty acids, total saturated 16:0	5.1681 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0146 g
Sucrose	0.5247 g
Choline, total	6.287 mg
Sugars, total	3.0781 g
Serine	1.1676 g
Fatty acids, total saturated 10:0	0.0246 g
Fatty acids, total saturated 18:0	2.4296 g
Vitamin B-6	0.2366 mg
Selenium, Se	0.1502 g
Ash	6.282 g
Fatty acids, total saturated 18:1 undifferentiated	21.485 g
Pantothenic acid	1.0006 mg
Phenylalanine	1.1354 g
Copper, Cu	1.9687 mg
Betaine	0.0512 mg
Thiamin	1.5695 mg
Methionine	0.7062 g
Iron, Fe	3.1654 mg
Carbohydrate, by difference	40.2137 g
Phosphorus, P	913.0685 mg
Folate, total	142.0977 g
Tocopherol, gamma	0.0377 mg
Lycopene	0.115 g
Alanine	1.1207 g
Valine	1.1971 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	24.8034 g
Glycine	1.4665 g
Carotene, alpha	0.069 g
Glucose (dextrose)	1.2092 g
Fatty acids, total saturated 14:0	0.1466 g
Zinc, Zn	5.6358 mg
Isoleucine	0.9213 g
Fatty acids, total saturated 12:0	0.0017 g
Fatty acids, total polyunsaturated	25.2781 g
Fatty acids, total saturated 14:1	0.0025 g
Leucine	1.6426 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	90.8652 IU
Folate, DFE	142.0977 g
Tryptophan	0.4683 g
Vitamin C, total ascorbic acid	47.214 mg
Phytosterols	0.529 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0086 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.898 g
Vitamin K (phylloquinone)	0.9413 g
Fatty acids, total saturated	8.1232 g
Histidine	0.6297 g
Fatty acids, total monounsaturated	21.7639 g
Threonine	0.8882 g
Folate, food	142.0977 g
Cryptoxanthin, beta	5.0238 g
Vitamin E (alpha-tocopherol)	0.189 mg
Magnesium, Mg	123.5032 mg
Lysine	0.6866 g
Potassium, K	630.1017 mg
Cystine	0.4328 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Lemon juice	0.5 cup	26.84	8.418	0.2928
Extra virgin olive oil	0	0	0	0
Tahini	0.5 cup	684	31.428	57.6
Parsley	0	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
eggplant	3	0	0	0
Garlic Clove	3	0	0	0
kalamata olive	0	0	0	0