Directions:
- Preheat oven to 500°F.
- Pierce eggplant in several places and bake until skin is charred, 20 to 30 minutes.
- Remove eggplant from oven, place in paper bag, and let cool.
- Remove and discard skin; in bowl mash pulp.
- Add remaining ingredients, mixing well to combine; cover with plastic wrap and refrigerate. Serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.33 Kcal (345 kJ) | ||
| Calories from fat | 42.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 7% | |
|---|---|---|---|
| Sodium | 585.49mg | 24% | |
| Potassium | 313.22mg | 7% | |
| Total Carbs | 9.33g | 3% | |
| Sugars | 5.45g | 22% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 1.66g | 3% | |
| Vitamin C | 26.8mg | 45% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 17.9mg | 99% | |
| Calcium | 41.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 53.7 Kcal (225 kJ) | ||
| Calories from fat | 27.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.07g | 7% | |
|---|---|---|---|
| Sodium | 381.93mg | 24% | |
| Potassium | 204.32mg | 7% | |
| Total Carbs | 6.09g | 3% | |
| Sugars | 3.55g | 22% | |
| Dietary Fiber | 2.77g | 17% | |
| Protein | 1.08g | 3% | |
| Vitamin C | 17.5mg | 45% | |
| Vitamin A | 0.4mg | 22% | |
| Iron | 11.7mg | 99% | |
| Calcium | 27.3mg | 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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