Directions:
- Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
- Remove eggplant and place eggplant in paper bag for 10 minutes.
- Remove and discard eggplant skin, chop flesh.
- Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.26 Kcal (328 kJ) | ||
| Calories from fat | 8.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.95g | 1% | |
|---|---|---|---|
| Sodium | 118.88mg | 5% | |
| Potassium | 81.32mg | 2% | |
| Total Carbs | 12.76g | 4% | |
| Sugars | 1.56g | 6% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 1.73g | 3% | |
| Vitamin C | 13.5mg | 23% | |
| Iron | 1.8mg | 10% | |
| Calcium | 44.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 84.93 Kcal (356 kJ) | ||
| Calories from fat | 9.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 1% | |
|---|---|---|---|
| Sodium | 129.01mg | 5% | |
| Potassium | 88.25mg | 2% | |
| Total Carbs | 13.84g | 4% | |
| Sugars | 1.69g | 6% | |
| Dietary Fiber | 1.16g | 4% | |
| Protein | 1.88g | 3% | |
| Vitamin C | 14.7mg | 23% | |
| Iron | 2mg | 10% | |
| Calcium | 47.8mg | 4% | |
* 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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