Directions:
- Preheat oven to 400°F.
- Put the eggplants on a baking sheet and bake for about 40 minutes or until soft.
- Remove from the oven and cool completely.
- Cut off the stalks from the eggplants.
- Using a blender or food processor, puree the eggplants with the other ingredients.
- Add salt and pepper to taste.
- Instead of using the blender or food processor, you can also chop by hand and mash in the other ingredients with a potato masher.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.96 Kcal (481 kJ) | ||
| Calories from fat | 83.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.23g | 14% | |
|---|---|---|---|
| Sodium | 233.11mg | 10% | |
| Potassium | 284.34mg | 6% | |
| Total Carbs | 8.28g | 3% | |
| Sugars | 4.97g | 20% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 1.36g | 3% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 0.1mg | 0% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 78.98 Kcal (331 kJ) | ||
| Calories from fat | 57.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.34g | 14% | |
|---|---|---|---|
| Sodium | 160.15mg | 10% | |
| Potassium | 195.35mg | 6% | |
| Total Carbs | 5.69g | 3% | |
| Sugars | 3.42g | 20% | |
| Dietary Fiber | 2.69g | 16% | |
| Protein | 0.94g | 3% | |
| Vitamin C | 4.6mg | 11% | |
| Calcium | 14.4mg | 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.
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