Directions:
- Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
- Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
- Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
- In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
- Can be made in advance and stored in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.93 Kcal (213 kJ) | ||
| Calories from fat | 10.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 2% | |
|---|---|---|---|
| Cholesterol | 2.75mg | 1% | |
| Sodium | 303.79mg | 13% | |
| Potassium | 316.34mg | 7% | |
| Total Carbs | 8.81g | 3% | |
| Sugars | 5.63g | 23% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 14.8mg | 82% | |
| Calcium | 44.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 35.74 Kcal (150 kJ) | ||
| Calories from fat | 7.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 2% | |
|---|---|---|---|
| Cholesterol | 1.93mg | 1% | |
| Sodium | 213.2mg | 13% | |
| Potassium | 222.01mg | 7% | |
| Total Carbs | 6.18g | 3% | |
| Sugars | 3.95g | 23% | |
| Dietary Fiber | 2.61g | 15% | |
| Protein | 1.32g | 4% | |
| Vitamin C | 2.9mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 10.4mg | 82% | |
| Calcium | 31.3mg | 4% | |
* 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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