Directions:
- Preheat oven to 450°F Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
- While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
- Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the ginger root, garlic and olive oil. Process until smooth.
- Add the ground walnuts and allspice, and process until smooth.
- Season to taste with the salt, and hot pepper sauce.
- Spoon into a small loaf dish and chill several hours or until firm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.43 Kcal (538 kJ) | ||
| Calories from fat | 99.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 17% | |
|---|---|---|---|
| Sodium | 1.65mg | 0% | |
| Potassium | 216.17mg | 5% | |
| Total Carbs | 5.27g | 2% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 4.37g | 9% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 170.09 Kcal (712 kJ) | ||
| Calories from fat | 132.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.67g | 17% | |
|---|---|---|---|
| Sodium | 2.18mg | 0% | |
| Potassium | 286.3mg | 5% | |
| Total Carbs | 6.98g | 2% | |
| Sugars | 3.25g | 10% | |
| Dietary Fiber | 3.75g | 11% | |
| Protein | 5.79g | 9% | |
| Vitamin C | 2.3mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 21.5mg | 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.
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