Eggplant Spread Recipe

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Eggplant Spread
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Ingredients
9
Count
Nutrition
100
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place eggplants, cut side up, on a baking sheet.
  3. Cut 12 slits in the flesh and stuff with garlic and thyme (see why they are pre-cut?).
  4. Drizzle with 2 tablespoons of oil and season with salt.
  5. Bake until tender, about 1 hour.
  6. Let cool about 20 minutes, then scoop out flesh and place in a food processor.
  7. Add parsley, basil, lemon juice, and 2 more tablespoons of oil.
  8. Process until smooth, season with about 1 teaspoon salt and 1 teaspoon pepper.
  9. Can be stored in the refrigerator about 3 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 100.43 Kcal (420 kJ)
Calories from fat 53.44 Kcal
% Daily Value*
Total Fat 5.94g 9%
Sodium 4.42mg 0%
Potassium 428.41mg 9%
Total Carbs 11.55g 4%
Sugars 7.37g 29%
Dietary Fiber 5.49g 22%
Protein 1.92g 4%
Vitamin C 6.2mg 10%
Iron 0.1mg 0%
Calcium 20.2mg 2%
Amount Per 100 g
Calories 52.15 Kcal (218 kJ)
Calories from fat 27.75 Kcal
% Daily Value*
Total Fat 3.08g 9%
Sodium 2.29mg 0%
Potassium 222.45mg 9%
Total Carbs 6g 4%
Sugars 3.83g 29%
Dietary Fiber 2.85g 22%
Protein 1g 4%
Vitamin C 3.2mg 10%
Calcium 10.5mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

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