Directions:
- Heat oven to 350 degrees F.
- Wash eggplant. Poke holes into eggplant randomly with a fork. Place eggplant on a cookie sheet which has been covered with aluminum foil.
- Roast the eggplant until it is thoroughly cooked and collapses (about 30 to 40 minutes).
- While the eggplant is roasting, mash garlic and salt with mortar and pestle until it becomes pasty.
- To cool eggplant quickly, slice in half, and leave draining in the sink in a colander. When cool, peel the skin off. Chop eggplant into medium-size chunks.
- In bowl, combine eggplant and garlic, mashing eggplant and stirring the garlic throughout. When it is consistently mushy, mix in the lemon juice, olive oil & the chopped walnuts to add crunch and texture.
- Enjoy with fresh crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.9 Kcal (674 kJ) | ||
| Calories from fat | 83.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.26g | 14% | |
|---|---|---|---|
| Sodium | 589.1mg | 25% | |
| Potassium | 649.98mg | 14% | |
| Total Carbs | 17.36g | 6% | |
| Sugars | 9.4g | 38% | |
| Dietary Fiber | 7.9g | 32% | |
| Protein | 5.66g | 11% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 0.8mg | 5% | |
| Calcium | 50.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 64.01 Kcal (268 kJ) | ||
| Calories from fat | 33.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.68g | 14% | |
|---|---|---|---|
| Sodium | 234.38mg | 25% | |
| Potassium | 258.59mg | 14% | |
| Total Carbs | 6.91g | 6% | |
| Sugars | 3.74g | 38% | |
| Dietary Fiber | 3.14g | 32% | |
| Protein | 2.25g | 11% | |
| Vitamin C | 4.7mg | 20% | |
| Iron | 0.3mg | 5% | |
| Calcium | 20mg | 5% | |
* 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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