Directions:
- Cut eggplant into 3/4-inch-thick slices and sprinkle both sides with salt. Arrange eggplant in a large colander set over a bowl and let stand 30 minutes to drain.
- Preheat broiler.
- Rinse eggplant slices and pat dry with paper towels. Broil eggplant on a rack of a broiler pan about 4 inches from heat until deep golden, about 6 minutes on each side. When eggplant is cool enough to handle, peel off skins, scraping all flesh from skins and discarding them.
- In a food processor pulse eggplant with remaining ingredients until just puréed and season with salt and pepper. Purée may be made 3 days ahead and chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.75 Kcal (774 kJ) | ||
| Calories from fat | 21.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 4% | |
|---|---|---|---|
| Sodium | 6986.8mg | 291% | |
| Potassium | 416.61mg | 9% | |
| Total Carbs | 34.6g | 12% | |
| Sugars | 10.61g | 42% | |
| Dietary Fiber | 11.08g | 44% | |
| Protein | 8.98g | 18% | |
| Vitamin C | 9mg | 15% | |
| Iron | 259.1mg | 1440% | |
| Calcium | 68.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 55.02 Kcal (230 kJ) | ||
| Calories from fat | 6.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 4% | |
|---|---|---|---|
| Sodium | 2080.8mg | 291% | |
| Potassium | 124.07mg | 9% | |
| Total Carbs | 10.3g | 12% | |
| Sugars | 3.16g | 42% | |
| Dietary Fiber | 3.3g | 44% | |
| Protein | 2.67g | 18% | |
| Vitamin C | 2.7mg | 15% | |
| Iron | 77.2mg | 1440% | |
| Calcium | 20.4mg | 7% | |
* 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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