Directions:
- Poke the eggplants with a fork and roast them. You can either roast them in a 350 oven for about 40 minutes or cook them directly over a medium gas flame until the skins blister and char.
- Remove the skin from the eggplants, discard any bitter juices, and chop finely with a knife until it resembles a paste.
- In a large bowl combine the chopped eggplant with the oil, mayonnaise, onion and garlic, salt and pepper.
- Smooth the top and decorate creatively with veggies, pickles, hard boiled eggs - .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.78 Kcal (661 kJ) | ||
| Calories from fat | 154.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.13g | 26% | |
|---|---|---|---|
| Cholesterol | 5.78mg | 2% | |
| Sodium | 87.73mg | 4% | |
| Potassium | 17.03mg | 0% | |
| Total Carbs | 1.05g | 0% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 0.25g | 0% | |
| Vitamin C | 0.7mg | 1% | |
| Calcium | 3.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 531.47 Kcal (2225 kJ) | ||
| Calories from fat | 519.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.7g | 26% | |
|---|---|---|---|
| Cholesterol | 19.45mg | 2% | |
| Sodium | 295.5mg | 4% | |
| Potassium | 57.36mg | 0% | |
| Total Carbs | 3.53g | 0% | |
| Sugars | 2.12g | 3% | |
| Dietary Fiber | 0.61g | 1% | |
| Protein | 0.83g | 0% | |
| Vitamin C | 2.5mg | 1% | |
| Calcium | 12.8mg | 0% | |
* 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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