Directions:
- Pre-heat the oven to 400 deg F, 200 deg Celsius.
- Bake the eggplant in a baking dish for one hour, then cool.
- Halve the eggplant and scoop out the flesh, then chop well.
- Meanwhile, saute the onion in the oil over a medium heat, stirring often, until very soft (10 mins).
- Add the garlic ,if using,and saute for a further minute, then add the tomato puree and cook for one more minute.
- Stir in the eggplant and cook until the dip has thickened.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.04 Kcal (896 kJ) | ||
| Calories from fat | 81.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 14% | |
|---|---|---|---|
| Sodium | 13.58mg | 1% | |
| Potassium | 1149.22mg | 24% | |
| Total Carbs | 32.01g | 11% | |
| Sugars | 20.23g | 81% | |
| Dietary Fiber | 14.67g | 59% | |
| Protein | 5.22g | 10% | |
| Vitamin C | 13.2mg | 22% | |
| Calcium | 54mg | 5% | |
| Amount Per 100 g | |||
| Calories | 41.69 Kcal (175 kJ) | ||
| Calories from fat | 15.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 14% | |
|---|---|---|---|
| Sodium | 2.64mg | 1% | |
| Potassium | 223.86mg | 24% | |
| Total Carbs | 6.24g | 11% | |
| Sugars | 3.94g | 81% | |
| Dietary Fiber | 2.86g | 59% | |
| Protein | 1.02g | 10% | |
| Vitamin C | 2.6mg | 22% | |
| Calcium | 10.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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