Directions:
- Preheat oven to 350. Place eggplant in shallow baking dish. Bake 1 hour or until soft, turning once.
- Trim off ends; slice eggplant in half lengthwise. Place cut-side-down in colander and let drain 10 minutes. Scoop out pulp; reserve pulp and peel.
- In blender or food processor combine eggplant peel, onion, lemon juice, oil, garlic, salt and Tabasco sauce. Cover; process until peel is finely chopped.
- Add eggplant pulp. Cover; process just until chopped.
- Place in serving dish. Garnish with egg white and lemon slice, if desired. Serve with toast points.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 26.57 Kcal (111 kJ) | ||
| Calories from fat | 12.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 2% | |
|---|---|---|---|
| Sodium | 117.46mg | 5% | |
| Potassium | 115.79mg | 2% | |
| Total Carbs | 3.43g | 1% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 0.52g | 1% | |
| Vitamin C | 2.6mg | 4% | |
| Calcium | 5.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 48.33 Kcal (202 kJ) | ||
| Calories from fat | 22.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 2% | |
|---|---|---|---|
| Sodium | 213.67mg | 5% | |
| Potassium | 210.62mg | 2% | |
| Total Carbs | 6.23g | 1% | |
| Sugars | 3.8g | 8% | |
| Dietary Fiber | 2.66g | 6% | |
| Protein | 0.94g | 1% | |
| Vitamin C | 4.7mg | 4% | |
| Calcium | 10.6mg | 1% | |
* 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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