Directions:
- Roast eggplants in a 400' oven until skin puffs up.
- Let cool, and then peel away the skin, and cut the flesh intp 1/2 inch dice.
- Put all the ingredients except the lemon juice, and salt into a large skillet, and cook over medium heat.
- Stir often until eggplant is soft, and cooked through.
- Most of the liquid sould have evaporated.
- Cool to room temperature, and season with salt, and lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 41.62 Kcal (174 kJ) | ||
| Calories from fat | 0.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 5.28mg | 0% | |
| Potassium | 394.02mg | 8% | |
| Total Carbs | 9.85g | 3% | |
| Sugars | 6.21g | 25% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 1.79g | 4% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 0.2mg | 1% | |
| Calcium | 20.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 24.7 Kcal (103 kJ) | ||
| Calories from fat | 0.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 3.13mg | 0% | |
| Potassium | 233.87mg | 8% | |
| Total Carbs | 5.85g | 3% | |
| Sugars | 3.69g | 25% | |
| Dietary Fiber | 2.53g | 17% | |
| Protein | 1.06g | 4% | |
| Vitamin C | 7.6mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.9mg | 2% | |
* 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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