Directions:
- Prepare grill.
- Pierce eggplants in several places with a fork and grill on a rack set 5 to 6 inches over glowing coals, turning them occasionally, until very soft, 30 to 40 minutes. (Alternatively, broil eggplants under a preheated broiler about 6 inches from heat 30 to 40 minutes. Broiled eggplant will not have a smoky flavor.)
- Transfer eggplants to a colander and, when cool enough to handle, quarter lengthwise. With a small knife remove and discard as many seeds as possible. Scrape flesh into a large sieve set over a bowl, discarding skin. Drain eggplant, covered and chilled, 1 day. Discard any juices from eggplant. Mince onion and garlic and finely chop parsley. In a food processor pulse eggplant with onion, garlic, parsley, and remaining ingredients until coarsely puréed. Transfer spread to a bowl and season with salt and pepper. Chill spread, covered, at least 3 hours and up to 3 days.
- Serve spread with pita toasts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 490.22 Kcal (2052 kJ) | ||
| Calories from fat | 327.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.4g | 56% | |
|---|---|---|---|
| Cholesterol | 5.8mg | 2% | |
| Sodium | 102.71mg | 4% | |
| Potassium | 1435.6mg | 31% | |
| Total Carbs | 39.18g | 13% | |
| Sugars | 25.42g | 102% | |
| Dietary Fiber | 18.65g | 75% | |
| Protein | 6.54g | 13% | |
| Vitamin C | 14.5mg | 24% | |
| Calcium | 65.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 71.59 Kcal (300 kJ) | ||
| Calories from fat | 47.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 56% | |
|---|---|---|---|
| Cholesterol | 0.85mg | 2% | |
| Sodium | 15mg | 4% | |
| Potassium | 209.66mg | 31% | |
| Total Carbs | 5.72g | 13% | |
| Sugars | 3.71g | 102% | |
| Dietary Fiber | 2.72g | 75% | |
| Protein | 0.95g | 13% | |
| Vitamin C | 2.1mg | 24% | |
| Calcium | 9.6mg | 7% | |
* 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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