Eggplant (Aubergine) Spread Recipe

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Ingredients:

Serving

1/4 cup olive oil
1 medium eggplant, peeled and coarsely chopped
1/2 cup chopped onion
1 garlic clove, minced
3/4 cup vegetable juice ( like v8)
1/2 cup toasted chopped pine nuts
2 tbsp chopped fresh parsley
2 tsp soy sauce
1 tsp sugar
1/8 tsp pepper
pita bread , wedges

Directions:

In skillet, over medium heat, in hot oil, cook eggplant, onion, and garlic about 15 minutes or until eggplant is tender, stirring often.
In covered blender or food processor, blend eggplant mixture till smooth.
In medium bowl, combine eggplant mixture, vegetable juice, pine nuts, parsley, soy sauce, sugar and pepper.
Stir until thoroughly mixed.
Cover; chill until serving time, at least 2 hours.
Serve with pita bread wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	214.34 Kcal (897 kJ)
Calories from fat	115.39 Kcal
		% Daily Value*
Total Fat	12.82g	20%
Sodium	165.18mg	7%
Potassium	250.69mg	5%
Total Carbs	23.2g	8%
Sugars	7.15g	29%
Dietary Fiber	2.47g	10%
Protein	2.75g	5%
Vitamin C	64.4mg	107%
Iron	0.8mg	5%
Calcium	23.3mg	2%

Amount Per 100 g
Calories	76.98 Kcal (322 kJ)
Calories from fat	41.44 Kcal
		% Daily Value*
Total Fat	4.6g	20%
Sodium	59.32mg	7%
Potassium	90.03mg	5%
Total Carbs	8.33g	8%
Sugars	2.57g	29%
Dietary Fiber	0.89g	10%
Protein	0.99g	5%
Vitamin C	23.1mg	107%
Iron	0.3mg	5%
Calcium	8.4mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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