Directions:
- Preheat oven to 400 degrees.
- Cut the eggplant in half lengthwise. Place cut side up on baking sheet and spray cut surfaces with non-stick cooking spray. Bake for 40 minutes until easily pierced with form. Remove from oven and cool until safe to handle.
- Peel eggplant and discard skin. Place peeled eggplant in colander or strainer and press out any excess liquid.
- Put pressed eggplant in blender or food processor. Add all the remaining ingredients and blend to desired consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 506.01 Kcal (2119 kJ) | ||
| Calories from fat | 300.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.34g | 51% | |
|---|---|---|---|
| Cholesterol | 44mg | 15% | |
| Sodium | 596.29mg | 25% | |
| Potassium | 1607.35mg | 34% | |
| Total Carbs | 44.2g | 15% | |
| Sugars | 27.4g | 110% | |
| Dietary Fiber | 20.85g | 83% | |
| Protein | 13.8g | 28% | |
| Vitamin C | 18.9mg | 32% | |
| Iron | 0.3mg | 2% | |
| Calcium | 96.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 70.25 Kcal (294 kJ) | ||
| Calories from fat | 41.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 51% | |
|---|---|---|---|
| Cholesterol | 6.11mg | 15% | |
| Sodium | 82.78mg | 25% | |
| Potassium | 223.14mg | 34% | |
| Total Carbs | 6.14g | 15% | |
| Sugars | 3.8g | 110% | |
| Dietary Fiber | 2.89g | 83% | |
| Protein | 1.92g | 28% | |
| Vitamin C | 2.6mg | 32% | |
| Calcium | 13.4mg | 10% | |
* 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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