Directions:
- Preheat oven to 350 degrees F.
- Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft.
- Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.
- After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.
- Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.42 Kcal (638 kJ) | ||
| Calories from fat | 63.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.1g | 11% | |
|---|---|---|---|
| Sodium | 10.96mg | 0% | |
| Potassium | 755.4mg | 16% | |
| Total Carbs | 21.31g | 7% | |
| Sugars | 13.1g | 52% | |
| Dietary Fiber | 8.22g | 33% | |
| Protein | 3.75g | 7% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 0.3mg | 2% | |
| Calcium | 39.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 47.14 Kcal (197 kJ) | ||
| Calories from fat | 19.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 11% | |
|---|---|---|---|
| Sodium | 3.39mg | 0% | |
| Potassium | 233.63mg | 16% | |
| Total Carbs | 6.59g | 7% | |
| Sugars | 4.05g | 52% | |
| Dietary Fiber | 2.54g | 33% | |
| Protein | 1.16g | 7% | |
| Vitamin C | 5.1mg | 28% | |
| Iron | 0.1mg | 2% | |
| Calcium | 12.1mg | 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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