Directions:
- Cut the eggplant in half lengthwise.
- Bake, cut side down, on a greased cookie sheet at 400 degrees F for 60 minutes.
- As the eggplant cools, gently squeeze out the excess liquid.
- Use a spoon to scoop pulp from the skin; discard skin.
- Place the pulp in a bowl and mash with a fork.
- Using a garlic press, crush the garlic into the bowl.
- Add all of the other ingredients and blend well. Season to taste with salt and freshly ground pepper.
- Cover and chill for at least 2 hours before serving.
- Serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers.
- Also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.96 Kcal (439 kJ) | ||
| Calories from fat | 63.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.05g | 11% | |
|---|---|---|---|
| Sodium | 48mg | 2% | |
| Potassium | 399.98mg | 9% | |
| Total Carbs | 10.07g | 3% | |
| Sugars | 6.24g | 25% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 1.93g | 4% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 0.3mg | 2% | |
| Calcium | 27.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 58.93 Kcal (247 kJ) | ||
| Calories from fat | 35.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 11% | |
|---|---|---|---|
| Sodium | 26.95mg | 2% | |
| Potassium | 224.58mg | 9% | |
| Total Carbs | 5.65g | 3% | |
| Sugars | 3.51g | 25% | |
| Dietary Fiber | 2.31g | 16% | |
| Protein | 1.08g | 4% | |
| Vitamin C | 7mg | 21% | |
| Iron | 0.2mg | 2% | |
| Calcium | 15.3mg | 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.
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