Directions:
- Pierce eggplant thoroughly; place in an 8-in. square baking dish. Bake at 400° for 60-65 minutes or until tender.
- Drain. Cut eggplant in half and scoop out the pulp. In a bowl, mash the pulp. Add oil, dill, capers, garlic and salt; mix well. Serve with pita chips. Yield: 1-1/3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.35 Kcal (223 kJ) | ||
| Calories from fat | 36.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 6% | |
|---|---|---|---|
| Sodium | 284.73mg | 12% | |
| Potassium | 154.99mg | 3% | |
| Total Carbs | 4.28g | 1% | |
| Sugars | 2.63g | 11% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 0.74g | 1% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 8.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 73.77 Kcal (309 kJ) | ||
| Calories from fat | 50.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.56g | 6% | |
|---|---|---|---|
| Sodium | 393.73mg | 12% | |
| Potassium | 214.32mg | 3% | |
| Total Carbs | 5.92g | 1% | |
| Sugars | 3.63g | 11% | |
| Dietary Fiber | 2.79g | 8% | |
| Protein | 1.02g | 1% | |
| Vitamin C | 2.4mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 11.6mg | 1% | |
* 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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