Directions:
- Preheat oven to 450 degrees F.
- Prick eggplant with a fork and place on a cookie sheet lined with foil.
- Bake the eggplant until it is soft inside, about 20 minutes.
- Alternatively, grill the eggplant- sliced, coated with olive oil and seasoned with salt and pepper.
- Let the eggplant cool.
- Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a deep bowl.
- Stir with a stick blender until smooth.
- Add whole garlic clove and mix again with blender.
- Add remaining ingredients and stir well.
- Season with more salt, to taste.
- Garnish with additional parsley.
- Serve with whole wheat pita or use as a spread on sandwiches and crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.89 Kcal (322 kJ) | ||
| Calories from fat | 36.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 6% | |
|---|---|---|---|
| Sodium | 152.54mg | 6% | |
| Potassium | 325.72mg | 7% | |
| Total Carbs | 9.46g | 3% | |
| Sugars | 4.81g | 19% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 2.57g | 5% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 57.65 Kcal (241 kJ) | ||
| Calories from fat | 27.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 6% | |
|---|---|---|---|
| Sodium | 114.37mg | 6% | |
| Potassium | 244.21mg | 7% | |
| Total Carbs | 7.09g | 3% | |
| Sugars | 3.61g | 19% | |
| Dietary Fiber | 2.93g | 16% | |
| Protein | 1.92g | 5% | |
| Vitamin C | 8.1mg | 18% | |
| Iron | 0.4mg | 3% | |
| Calcium | 20.9mg | 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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