Directions:
- Layer several paper towels on a baking sheet. Place eggplant on top in a single layer. Sprinkle with 1/2 tsp salt. Cover with paper towels.
- Let eggplant stand for 30 minutes, then rinse each piece and blot dry. (This helps extract excess water, reducing bitterness.)
- Brush both sides of eggplant with 1 tbsp olive oil. Season with black pepper.
- Heat a grill to medium. Grill eggplant with cover closed, 16 to 20 minutes, turning once, until brown and tender.
- When cool enough to handle finely chop the eggplant.
- Mix remaining ingredients in a large bowl. Let stand at room temperature 30 minutes or longer to blend flavor.
- Serve as dip with pita chips and bell peppers or pair with goat cheese as a spread for crostini.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.04 Kcal (461 kJ) | ||
| Calories from fat | 72.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.08g | 12% | |
|---|---|---|---|
| Sodium | 447.06mg | 19% | |
| Potassium | 280.78mg | 6% | |
| Total Carbs | 7.63g | 3% | |
| Sugars | 4.62g | 18% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.3mg | 1% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 83.9 Kcal (351 kJ) | ||
| Calories from fat | 55.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.16g | 12% | |
|---|---|---|---|
| Sodium | 340.88mg | 19% | |
| Potassium | 214.09mg | 6% | |
| Total Carbs | 5.82g | 3% | |
| Sugars | 3.52g | 18% | |
| Dietary Fiber | 2.7g | 14% | |
| Protein | 1.77g | 5% | |
| Vitamin C | 2.7mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13.4mg | 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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