Directions:
- Preheat oven to 325 degrees.
- Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.
- Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
- Baste in olive oil on both sides.
- Lay these in an oven proof dish. Cook until golden brown.
- Chop the onion and garlic cloves, and fry in a pan with olive oil.
- Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
- Add sour cream, simmer for fifteen minutes. Place in serving dish.
- In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.71 Kcal (991 kJ) | ||
| Calories from fat | 154.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.2g | 26% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 26.67mg | 1% | |
| Potassium | 639.04mg | 14% | |
| Total Carbs | 19.34g | 6% | |
| Sugars | 10.29g | 41% | |
| Dietary Fiber | 7.49g | 30% | |
| Protein | 3.92g | 8% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 0.1mg | 0% | |
| Calcium | 73.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 78.22 Kcal (327 kJ) | ||
| Calories from fat | 51.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 26% | |
|---|---|---|---|
| Cholesterol | 3.33mg | 3% | |
| Sodium | 8.81mg | 1% | |
| Potassium | 211.17mg | 14% | |
| Total Carbs | 6.39g | 6% | |
| Sugars | 3.4g | 41% | |
| Dietary Fiber | 2.47g | 30% | |
| Protein | 1.29g | 8% | |
| Vitamin C | 2.6mg | 13% | |
| Calcium | 24.3mg | 7% | |
* 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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