Directions:
- Preheat the oven to 450°. Prick the eggplants all over and transfer them to a rimmed baking sheet. Roast for 50 minutes, until the eggplants are very soft. Let cool to warm. Halve the eggplants lengthwise and scoop the soft flesh into a bowl. Using a fork, beat in the egg until the mixture is fluffy.
- In a large nonstick skillet, heat the oil. Add the chile and shallot and cook over moderately high heat for 30 seconds. Add the eggplant mixture and cook, stirring constantly, until very smooth, 1 minute. Season with salt and transfer to a bowl. Discard the chile. Top the eggplant with the herbs and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.33 Kcal (592 kJ) | ||
| Calories from fat | 57.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.36g | 10% | |
|---|---|---|---|
| Cholesterol | 46.5mg | 16% | |
| Sodium | 26.84mg | 1% | |
| Potassium | 652.11mg | 14% | |
| Total Carbs | 18.87g | 6% | |
| Sugars | 11.32g | 45% | |
| Dietary Fiber | 8.04g | 32% | |
| Protein | 4.73g | 9% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 22.7mg | 126% | |
| Calcium | 45.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 51.26 Kcal (215 kJ) | ||
| Calories from fat | 20.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 10% | |
|---|---|---|---|
| Cholesterol | 16.86mg | 16% | |
| Sodium | 9.73mg | 1% | |
| Potassium | 236.5mg | 14% | |
| Total Carbs | 6.84g | 6% | |
| Sugars | 4.11g | 45% | |
| Dietary Fiber | 2.91g | 32% | |
| Protein | 1.72g | 9% | |
| Vitamin C | 2.9mg | 13% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 8.2mg | 126% | |
| Calcium | 16.3mg | 5% | |
* 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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