Directions:
- Preheat oven to 400°.
- Pierce eggplants several times with a fork. Place eggplants on a baking sheet, and bake at 400° for 40 minutes or until tender (eggplants should be tender yet firm enough to chop). Cut each eggplant lengthwise into quarters; drain well. Peel eggplant; chop pulp.
- Combine the chopped eggplant and remaining ingredients in a medium bowl; stir mixture gently.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.86 Kcal (523 kJ) | ||
| Calories from fat | 2.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 0% | |
|---|---|---|---|
| Sodium | 303.77mg | 13% | |
| Potassium | 1103.99mg | 23% | |
| Total Carbs | 29.6g | 10% | |
| Sugars | 18.51g | 74% | |
| Dietary Fiber | 14.08g | 56% | |
| Protein | 5.02g | 10% | |
| Vitamin C | 18.1mg | 30% | |
| Iron | 0.8mg | 4% | |
| Calcium | 59mg | 6% | |
| Amount Per 100 g | |||
| Calories | 26.57 Kcal (111 kJ) | ||
| Calories from fat | 0.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 64.64mg | 13% | |
| Potassium | 234.93mg | 23% | |
| Total Carbs | 6.3g | 10% | |
| Sugars | 3.94g | 74% | |
| Dietary Fiber | 3g | 56% | |
| Protein | 1.07g | 10% | |
| Vitamin C | 3.8mg | 30% | |
| Iron | 0.2mg | 4% | |
| Calcium | 12.6mg | 6% | |
* 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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