Directions:
- Preheat oven to 500°. Pierce each eggplant in one place with a knife. Set in a rimmed pan and bake until very soft when pressed, 20 to 25 minutes. Slit eggplants open and let cool.
- Scoop out flesh, finely chop, and put in a bowl; discard peels. Stir mint, green onion, lemon juice, olive oil, chile, and garlic into eggplant. Season with salt and pepper to taste. Spread mixture on a platter.
- Scatter tomatoes and parsley over eggplant. Serve with pita bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1229.01 Kcal (5146 kJ) | ||
| Calories from fat | 289.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.19g | 50% | |
|---|---|---|---|
| Sodium | 1337.23mg | 56% | |
| Potassium | 3131.27mg | 67% | |
| Total Carbs | 204.62g | 68% | |
| Sugars | 45.01g | 180% | |
| Dietary Fiber | 38.83g | 155% | |
| Protein | 33.02g | 66% | |
| Vitamin C | 91.5mg | 152% | |
| Vitamin A | 2.2mg | 74% | |
| Iron | 274.7mg | 1526% | |
| Calcium | 428.6mg | 43% | |
| Amount Per 100 g | |||
| Calories | 85.62 Kcal (358 kJ) | ||
| Calories from fat | 20.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.24g | 50% | |
|---|---|---|---|
| Sodium | 93.16mg | 56% | |
| Potassium | 218.14mg | 67% | |
| Total Carbs | 14.26g | 68% | |
| Sugars | 3.14g | 180% | |
| Dietary Fiber | 2.7g | 155% | |
| Protein | 2.3g | 66% | |
| Vitamin C | 6.4mg | 152% | |
| Vitamin A | 0.2mg | 74% | |
| Iron | 19.1mg | 1526% | |
| Calcium | 29.9mg | 43% | |
* 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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