Eggplant (Aubergine)/ Zucchini Filling Recipe

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Eggplant (Aubergine)/ Zucchini Filling
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Ingredients
10
Count
Nutrition
123
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. Combine all ingredients in small saucepan.
  2. Cook over medium-low heat, stirring frequently.
  3. Use your spoon to mash the veggies to the desired consistency.
  4. Cook until a thick paste is formed and water is evaporated.
  5. Use as a filling for tortilla or serve over rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 122.9 Kcal (515 kJ)
Calories from fat 87.15 Kcal
% Daily Value*
Total Fat 9.68g 15%
Sodium 1177.3mg 49%
Potassium 350.91mg 7%
Total Carbs 9.48g 3%
Sugars 4.94g 20%
Dietary Fiber 3.91g 16%
Protein 1.69g 3%
Vitamin C 6.8mg 11%
Iron 1.3mg 7%
Calcium 54.5mg 5%
Amount Per 100 g
Calories 38.9 Kcal (163 kJ)
Calories from fat 27.59 Kcal
% Daily Value*
Total Fat 3.07g 15%
Sodium 372.67mg 49%
Potassium 111.08mg 7%
Total Carbs 3g 3%
Sugars 1.56g 20%
Dietary Fiber 1.24g 16%
Protein 0.54g 3%
Vitamin C 2.2mg 11%
Iron 0.4mg 7%
Calcium 17.2mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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