Directions:
- Place eggplant, cut sides down, in a well-greased 13 x 9 pan. Bake at 425° for 30 minutes or until very tender. Cool. Peel and coarsely chop eggplant. Place eggplant in a food processor; add 1/2 cup walnuts and next 4 ingredients. Process until smooth. Spoon eggplant mixture into a bowl, and stir in remaining 1/2 cup walnuts. Garnish, if desired. Serve with pumpernickel slices or pita bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 486.05 Kcal (2035 kJ) | ||
| Calories from fat | 353.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.29g | 60% | |
|---|---|---|---|
| Cholesterol | 7.39mg | 2% | |
| Sodium | 619.16mg | 26% | |
| Potassium | 807.6mg | 17% | |
| Total Carbs | 22.9g | 8% | |
| Sugars | 9.57g | 38% | |
| Dietary Fiber | 11.33g | 45% | |
| Protein | 18.68g | 37% | |
| Vitamin C | 7mg | 12% | |
| Iron | 3.7mg | 21% | |
| Calcium | 162.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 168.22 Kcal (704 kJ) | ||
| Calories from fat | 122.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.6g | 60% | |
|---|---|---|---|
| Cholesterol | 2.56mg | 2% | |
| Sodium | 214.29mg | 26% | |
| Potassium | 279.51mg | 17% | |
| Total Carbs | 7.92g | 8% | |
| Sugars | 3.31g | 38% | |
| Dietary Fiber | 3.92g | 45% | |
| Protein | 6.47g | 37% | |
| Vitamin C | 2.4mg | 12% | |
| Iron | 1.3mg | 21% | |
| Calcium | 56.3mg | 16% | |
* 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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