Directions:
- Preheat oven to 400 degrees.
- Place eggplants on cookie sheet and bake for 80 minutes, turning every 20 minutes or so.
- They will be very soft.
- Cover eggplants for about 20 minutes, or place in plastic bag.
- Peel eggplants and let the pulp drain in a strainer for at least 10 minutes.
- Chop eggplant pulp on cutting board until it resembles mashed potatoes.
- Stir in oil with wooden spoon.
- Add mayo and mustard; stir until blended.
- Stir in chopped onion, add salt to taste.
- Refrigerate for at least 2 hours to allow flavors to blend.
- Serve chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.77 Kcal (878 kJ) | ||
| Calories from fat | 179.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.93g | 31% | |
|---|---|---|---|
| Cholesterol | 1.2mg | 0% | |
| Sodium | 77.92mg | 3% | |
| Potassium | 285.47mg | 6% | |
| Total Carbs | 8.81g | 3% | |
| Sugars | 5.44g | 22% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 3.3mg | 5% | |
| Calcium | 14.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 135.63 Kcal (568 kJ) | ||
| Calories from fat | 115.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.89g | 31% | |
|---|---|---|---|
| Cholesterol | 0.78mg | 0% | |
| Sodium | 50.38mg | 3% | |
| Potassium | 184.57mg | 6% | |
| Total Carbs | 5.7g | 3% | |
| Sugars | 3.51g | 22% | |
| Dietary Fiber | 2.41g | 15% | |
| Protein | 0.85g | 3% | |
| Vitamin C | 2.1mg | 5% | |
| Calcium | 9.2mg | 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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