Directions:
- Preheat oven to 375 degrees.
- Pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).
- After done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.
- Drain out fluid and slice cut eggplant into pieces.
- In food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.
- Cover and refrigerate for 2 hours.
- Serve and enjoy with pita bread triangles or coctail rye bread.
- Delicious.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.48 Kcal (207 kJ) | ||
| Calories from fat | 21.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 4% | |
|---|---|---|---|
| Sodium | 2.83mg | 0% | |
| Potassium | 207.52mg | 4% | |
| Total Carbs | 6.56g | 2% | |
| Sugars | 3.8g | 15% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 3.2mg | 5% | |
| Calcium | 13.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 48.05 Kcal (201 kJ) | ||
| Calories from fat | 20.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 4% | |
|---|---|---|---|
| Sodium | 2.75mg | 0% | |
| Potassium | 201.54mg | 4% | |
| Total Carbs | 6.37g | 2% | |
| Sugars | 3.69g | 15% | |
| Dietary Fiber | 2.6g | 11% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 3.1mg | 5% | |
| Calcium | 12.8mg | 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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