Directions:
- Preheat oven to 350.
- Puncture eggplants with a fork and place on a baking sheet.
- Bake 1 1/2 hrs or until soft - turn occasionally.
- Cool. Peel and dice.
- In a large bowl combine remaining ingredients.
- Add eggplant and marinate at least 2 hours.
- Note: I used fresh parsley, basil and oregano.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.46 Kcal (1199 kJ) | ||
| Calories from fat | 94.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.53g | 16% | |
|---|---|---|---|
| Sodium | 15.59mg | 1% | |
| Potassium | 1589.96mg | 34% | |
| Total Carbs | 46.53g | 16% | |
| Sugars | 32.03g | 128% | |
| Dietary Fiber | 20.79g | 83% | |
| Protein | 7g | 14% | |
| Vitamin C | 14.3mg | 24% | |
| Iron | 0.2mg | 1% | |
| Calcium | 71.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 40.51 Kcal (170 kJ) | ||
| Calories from fat | 13.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 16% | |
|---|---|---|---|
| Sodium | 2.21mg | 1% | |
| Potassium | 224.87mg | 34% | |
| Total Carbs | 6.58g | 16% | |
| Sugars | 4.53g | 128% | |
| Dietary Fiber | 2.94g | 83% | |
| Protein | 0.99g | 14% | |
| Vitamin C | 2mg | 24% | |
| Calcium | 10.1mg | 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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