Eggplant Sauce/Dip Recipe

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Eggplant Sauce/Dip
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Ingredients
9
Count
Nutrition
377
Calories
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Ingredients:

  • 2 cups eggplant
  • 1 medium carrot
  • 1 small red pepper
  • 1 small yellow onion
  • 2 small tomatoes
  • 1 tbsp olive oils
  • 1 salt

Directions:

  1. Chop vegetables, toss in 1 tablespoon of olive oil and season with salt and pepper to taste. Place on a roasting pan and roast in a hot oven (425) until charred and soft.
  2. Put in a food processor with the pitted olives and process until roughly chopped.
  3. Serve hot, room temperature, or cold on sandwiches, on top of fish or chicken, as a dip, or as a pizze topping.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 377.02 Kcal (1579 kJ)
Calories from fat 231.75 Kcal
% Daily Value*
Total Fat 25.75g 40%
Sodium 485.95mg 20%
Potassium 1262.68mg 27%
Total Carbs 34.34g 11%
Sugars 18.3g 73%
Dietary Fiber 12.26g 49%
Protein 5.78g 12%
Vitamin C 128.5mg 214%
Vitamin A 0.6mg 20%
Calcium 86.3mg 9%
Amount Per 100 g
Calories 63.69 Kcal (267 kJ)
Calories from fat 39.15 Kcal
% Daily Value*
Total Fat 4.35g 40%
Sodium 82.09mg 20%
Potassium 213.29mg 27%
Total Carbs 5.8g 11%
Sugars 3.09g 73%
Dietary Fiber 2.07g 49%
Protein 0.98g 12%
Vitamin C 21.7mg 214%
Vitamin A 0.1mg 20%
Calcium 14.6mg 9%

* 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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Recipe Tags

Weightwatchers Points

  • 8.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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