Directions:
- Pierce eggplant several times and place on oven tray. Roast in a moderate oven for about 40 minutes or until soft.
- Put eggplant in a plastic bag for 15 minutes. Remove skin and chop flesh.
- Blend or process eggplant with remaining ingredients until smooth.
- Cover and refrigerate for 3 hours or overnight.
- Makes about 2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8.02 Kcal (34 kJ) | ||
| Calories from fat | 0.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 1.43mg | 0% | |
| Potassium | 19.09mg | 0% | |
| Total Carbs | 0.6g | 0% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 0.14g | 0% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 6.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 65.37 Kcal (274 kJ) | ||
| Calories from fat | 7.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 0% | |
|---|---|---|---|
| Sodium | 11.68mg | 0% | |
| Potassium | 155.64mg | 0% | |
| Total Carbs | 4.91g | 0% | |
| Sugars | 0.89g | 0% | |
| Dietary Fiber | 0.86g | 0% | |
| Protein | 1.13g | 0% | |
| Vitamin C | 23.1mg | 5% | |
| Iron | 2.7mg | 2% | |
| Calcium | 50.2mg | 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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