Directions:
- Score the eggplant and bake in the microwave for 12 minutes.
- Cool eggplant and split open.
- Discard skin and seeds.
- Scoop out all the flesh into a food processor.
- Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste.
- Process until creamy.
- Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.
- Serve with toasted, seasoned pita pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.38 Kcal (223 kJ) | ||
| Calories from fat | 42.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 7% | |
|---|---|---|---|
| Sodium | 1.14mg | 0% | |
| Potassium | 97.05mg | 2% | |
| Total Carbs | 2.89g | 1% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 0.46g | 1% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 5.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 105.4 Kcal (441 kJ) | ||
| Calories from fat | 82.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.22g | 7% | |
|---|---|---|---|
| Sodium | 2.26mg | 0% | |
| Potassium | 191.61mg | 2% | |
| Total Carbs | 5.71g | 1% | |
| Sugars | 3.31g | 7% | |
| Dietary Fiber | 2.57g | 5% | |
| Protein | 0.91g | 1% | |
| Vitamin C | 6.9mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 11.3mg | 1% | |
* 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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