Directions:
- Roast the eggplant at about 400 until the skin is crisp.
- Let cool. When it is cool enough to handle, cut open. If there are a load of seeds, take them out. They can be bitter.
- Scoop the eggplant into a bowl.
- Mash the eggplant, and add the rest of the ingredients.
- Put in container and let rest for a few hours for flavors to develop.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 19.2 Kcal (80 kJ) | ||
| Calories from fat | 8.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 2% | |
|---|---|---|---|
| Cholesterol | 2.18mg | 1% | |
| Sodium | 18.22mg | 1% | |
| Potassium | 53.79mg | 1% | |
| Total Carbs | 1.55g | 1% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 1.12g | 2% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.1mg | 12% | |
| Calcium | 9.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 60.76 Kcal (254 kJ) | ||
| Calories from fat | 28.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 2% | |
|---|---|---|---|
| Cholesterol | 6.89mg | 1% | |
| Sodium | 57.66mg | 1% | |
| Potassium | 170.21mg | 1% | |
| Total Carbs | 4.91g | 1% | |
| Sugars | 3.31g | 4% | |
| Dietary Fiber | 2.1g | 3% | |
| Protein | 3.54g | 2% | |
| Vitamin C | 18mg | 9% | |
| Vitamin A | 0.4mg | 4% | |
| Iron | 6.7mg | 12% | |
| Calcium | 31mg | 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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