Directions:
- Preheat the oven to 400 degrees.
- You should use a whole eggplant, roughly one pound in weight. Cut several slits into the eggplant with a knife.
- Put it in a 8x8 baking dish and roast it for 60 minutes, or until the skin has browned and it begins to flatten on itself.
- Remove it from the oven, and let cool for a few minutes.
- Scoop the meat out of the eggplant, and put it in a colander. Make sure there is no skin in the colander; it will add a bitter flavor.
- Squeeze all the excess moisture out of the eggplant meat.
- Put it in a food processor with the rest of the ingredients.
- Blend until smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 36.4 Kcal (152 kJ) | ||
| Calories from fat | 15.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 3% | |
|---|---|---|---|
| Sodium | 11.46mg | 0% | |
| Potassium | 188.16mg | 4% | |
| Total Carbs | 5.15g | 2% | |
| Sugars | 3.22g | 13% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 1g | 2% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 44.06 Kcal (184 kJ) | ||
| Calories from fat | 18.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 3% | |
|---|---|---|---|
| Sodium | 13.87mg | 0% | |
| Potassium | 227.75mg | 4% | |
| Total Carbs | 6.24g | 2% | |
| Sugars | 3.9g | 13% | |
| Dietary Fiber | 2.99g | 10% | |
| Protein | 1.21g | 2% | |
| Vitamin C | 4.9mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10mg | 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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