Directions:
- Place whole eggplant on oven tray, bake in hot oven about 1 hour or until soft.
- Remove eggplant from oven; cool slightly.
- Peel eggplant, chop flesh roughly.
- Combine eggplant flesh with remaining ingredients in food processor, process until smooth.
- Refrigerate mixture several hours or overnight Makes about 2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.19 Kcal (1320 kJ) | ||
| Calories from fat | 255.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.42g | 44% | |
|---|---|---|---|
| Cholesterol | 1mg | 0% | |
| Sodium | 43.17mg | 2% | |
| Potassium | 331.86mg | 7% | |
| Total Carbs | 14.28g | 5% | |
| Sugars | 6.63g | 27% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 2.16g | 4% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 37mg | 4% | |
| Amount Per 100 g | |||
| Calories | 151.47 Kcal (634 kJ) | ||
| Calories from fat | 122.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.66g | 44% | |
|---|---|---|---|
| Cholesterol | 0.48mg | 0% | |
| Sodium | 20.74mg | 2% | |
| Potassium | 159.49mg | 7% | |
| Total Carbs | 6.86g | 5% | |
| Sugars | 3.19g | 27% | |
| Dietary Fiber | 2.03g | 17% | |
| Protein | 1.04g | 4% | |
| Vitamin C | 3.5mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.8mg | 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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