Mashed Potatoes With Eggplant (Aubergine) Recipe

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Mashed Potatoes With Eggplant (Aubergine)
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Ingredients
8
Count
Nutrition
200
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 425.
  2. Pierce skin of eggplant in multiple places. Place on a baking sheet covered with foil and bake until the skin becomes wrinkled and the flesh becomes tender, around 45 minutes.
  3. Cool the eggplant then cut in half lengthwise. Scoop out the flesh and mash in a large bowl with garlic and olive oil.
  4. Meanwhile, quarter potatoes and peel them if desired. Boil potatoes with salt until tender, around 40 minutes. Drain and mash them in a large bowl.
  5. Add eggplant mixture, yogurt, salt and pepper to potatoes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 200.18 Kcal (838 kJ)
Calories from fat 36.08 Kcal
% Daily Value*
Total Fat 4.01g 6%
Cholesterol 1.31mg 0%
Sodium 244.82mg 10%
Potassium 722.4mg 15%
Total Carbs 38.12g 13%
Sugars 9.6g 38%
Dietary Fiber 6.84g 27%
Protein 4.31g 9%
Vitamin C 4.8mg 8%
Vitamin A 1.7mg 57%
Iron 1.7mg 10%
Calcium 69.5mg 7%
Amount Per 100 g
Calories 82.74 Kcal (346 kJ)
Calories from fat 14.91 Kcal
% Daily Value*
Total Fat 1.66g 6%
Cholesterol 0.54mg 0%
Sodium 101.19mg 10%
Potassium 298.59mg 15%
Total Carbs 15.76g 13%
Sugars 3.97g 38%
Dietary Fiber 2.83g 27%
Protein 1.78g 9%
Vitamin C 2mg 8%
Vitamin A 0.7mg 57%
Iron 0.7mg 10%
Calcium 28.7mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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