Eggplant and Garlic Spread Recipe

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Ingredients:

Serving

Directions:

Pierce whole eggplant(s) on one side. Put whole, pierced side up on a rack in 500F oven for 20 to 30 minutes.
Put peeled whole garlic cloves in a small oven proof bowl. Drizzle with a little olive oil and place in oven beside the eggplant for 10 minutes or til golden.
When the eggplant is limp and flat, remove it from the oven and peel away the skin. It should fall away easily.
Put the eggplant flesh into a medium sized bowl. Add roasted garlic cloves, olive oil, allspice, parsley, salt and pepper. Mash with a potato masher til relatively smooth.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	313.01 Kcal (1311 kJ)
Calories from fat	252.45 Kcal
		% Daily Value*
Total Fat	28.05g	43%
Sodium	5.66mg	0%
Potassium	547.94mg	12%
Total Carbs	15.64g	5%
Sugars	9.21g	37%
Dietary Fiber	7.03g	28%
Protein	2.62g	5%
Vitamin C	6.3mg	11%
Iron	0.1mg	1%
Calcium	31.7mg	3%

Amount Per 100 g
Calories	119.26 Kcal (499 kJ)
Calories from fat	96.19 Kcal
		% Daily Value*
Total Fat	10.69g	43%
Sodium	2.15mg	0%
Potassium	208.77mg	12%
Total Carbs	5.96g	5%
Sugars	3.51g	37%
Dietary Fiber	2.68g	28%
Protein	1g	5%
Vitamin C	2.4mg	11%
Calcium	12.1mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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