Directions:
- Preheat broiler. Place eggplant on a baking sheet and broil, turning occasionally, until charred all over and softened, about 40 minutes. Set aside to cool slightly.
- When cool enough to handle, peel eggplant and roughly chop, reserving liquid, transfer to a bowl. Saute garlic in olive oil in a sautepan. Mix in remaining ingredients with eggplant and season to taste with salt and pepper. Serve warm with slices of lamb, heating puree in a small saucepan if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.34 Kcal (701 kJ) | ||
| Calories from fat | 98.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 17% | |
|---|---|---|---|
| Cholesterol | 27.82mg | 9% | |
| Sodium | 837.43mg | 35% | |
| Potassium | 312.15mg | 7% | |
| Total Carbs | 9.32g | 3% | |
| Sugars | 6.15g | 25% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 7.64g | 15% | |
| Vitamin C | 4.9mg | 8% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 102.83 Kcal (431 kJ) | ||
| Calories from fat | 60.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 17% | |
|---|---|---|---|
| Cholesterol | 17.09mg | 9% | |
| Sodium | 514.59mg | 35% | |
| Potassium | 191.81mg | 7% | |
| Total Carbs | 5.73g | 3% | |
| Sugars | 3.78g | 25% | |
| Dietary Fiber | 2.45g | 16% | |
| Protein | 4.7g | 15% | |
| Vitamin C | 3mg | 8% | |
| Calcium | 42.8mg | 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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