Directions:
- Preheat oven to 350 degrees F.
- Lightly brush eggplant halves with oil. Place cut side down on a cookie sheet and bake for 50 to 60 minutes or until flesh feels soft. Allow to cool. When the eggplant has cooled, scoop out flesh, chop coarsely and set aside. Meanwhile, place onion slices in skillet with water, cover and cook over low heat until soft, about 10 minutes. Combine with eggplant, thyme and stock in a 2 quart saucepan. Simmer for 15 minutes. Ladle into soup bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 582.76 Kcal (2440 kJ) | ||
| Calories from fat | 329.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.63g | 56% | |
|---|---|---|---|
| Cholesterol | 212.94mg | 71% | |
| Sodium | 171.5mg | 7% | |
| Potassium | 1015.39mg | 22% | |
| Total Carbs | 16.36g | 5% | |
| Sugars | 10.26g | 41% | |
| Dietary Fiber | 7.5g | 30% | |
| Protein | 45.19g | 90% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 2.5mg | 14% | |
| Calcium | 56.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 116.04 Kcal (486 kJ) | ||
| Calories from fat | 65.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 56% | |
|---|---|---|---|
| Cholesterol | 42.4mg | 71% | |
| Sodium | 34.15mg | 7% | |
| Potassium | 202.18mg | 22% | |
| Total Carbs | 3.26g | 5% | |
| Sugars | 2.04g | 41% | |
| Dietary Fiber | 1.49g | 30% | |
| Protein | 9g | 90% | |
| Vitamin C | 2.9mg | 24% | |
| Iron | 0.5mg | 14% | |
| Calcium | 11.2mg | 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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