Directions:
- Preheat oven to 400°.
- Pierce eggplants several times with a fork. Place eggplants on a baking sheet, and bake at 400° for 40 minutes or until tender (eggplants should be tender yet firm enough to chop). Cut each eggplant lengthwise into quarters; drain well. Peel eggplant; chop pulp.
- Combine the chopped eggplant and remaining ingredients in a medium bowl; stir mixture gently.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.86 Kcal (523 kJ) | ||
| Calories from fat | 2.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 0% | |
|---|---|---|---|
| Sodium | 303.77mg | 13% | |
| Potassium | 1103.99mg | 23% | |
| Total Carbs | 29.6g | 10% | |
| Sugars | 18.51g | 74% | |
| Dietary Fiber | 14.08g | 56% | |
| Protein | 5.02g | 10% | |
| Vitamin C | 18.1mg | 30% | |
| Iron | 0.8mg | 4% | |
| Calcium | 59mg | 6% | |
| Amount Per 100 g | |||
| Calories | 26.57 Kcal (111 kJ) | ||
| Calories from fat | 0.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 64.64mg | 13% | |
| Potassium | 234.93mg | 23% | |
| Total Carbs | 6.3g | 10% | |
| Sugars | 3.94g | 74% | |
| Dietary Fiber | 3g | 56% | |
| Protein | 1.07g | 10% | |
| Vitamin C | 3.8mg | 30% | |
| Iron | 0.2mg | 4% | |
| Calcium | 12.6mg | 6% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
