Directions:
- Cut eggplant and place cut-side down on an oiled pan.
- Bake at 450 degrees F for 35 minutes.
- Cool slightly.
- Remove pulp to food processor.
- Add chickpeas and olive oil.
- Puree.
- Place mixture in bowl and set aside.
- Place the rest of the ingredients into the food processor.
- Chop coarsely.
- Combine with eggplant in bowl.
- Refrigerate.
- Serve on crackers or small bread (or on a spoon like my brother-in-law!)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.3 Kcal (700 kJ) | ||
| Calories from fat | 72.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 12% | |
|---|---|---|---|
| Sodium | 293.62mg | 12% | |
| Potassium | 301.53mg | 6% | |
| Total Carbs | 17.98g | 6% | |
| Sugars | 4.24g | 17% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 6.34g | 13% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 25.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 217.25 Kcal (910 kJ) | ||
| Calories from fat | 93.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.42g | 12% | |
|---|---|---|---|
| Sodium | 381.29mg | 12% | |
| Potassium | 391.56mg | 6% | |
| Total Carbs | 23.35g | 6% | |
| Sugars | 5.51g | 17% | |
| Dietary Fiber | 5.63g | 17% | |
| Protein | 8.24g | 13% | |
| Vitamin C | 1.7mg | 2% | |
| Iron | 1.8mg | 8% | |
| Calcium | 32.7mg | 3% | |
* 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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