Directions:
- Heat a cast iron frying pan over med-high heat. Prick the eggplant & put in pan...cover and cook until charred on the outside...about 40 mins.
- Transfer the eggplant to a colander and set in the sink. Using a sharp knife split the eggplant length wise and let it drain about 10 mins.
- Scrape flesh into a bowl discarding skin and seeds. Mash to a pulp and transfer to a large skillet. Mix all together with the rest of the ingredients and cook until all liquid is gone. Season with lemon juice and s/p.
- Serve with pita bread, crackers. french bread is good too.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 557.78 Kcal (2335 kJ) | ||
| Calories from fat | 389.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.23g | 67% | |
|---|---|---|---|
| Sodium | 31.38mg | 1% | |
| Potassium | 1670.92mg | 36% | |
| Total Carbs | 42.5g | 14% | |
| Sugars | 24.01g | 96% | |
| Dietary Fiber | 17.69g | 71% | |
| Protein | 8.1g | 16% | |
| Vitamin C | 55.4mg | 92% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3mg | 16% | |
| Calcium | 120.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 80.28 Kcal (336 kJ) | ||
| Calories from fat | 55.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 67% | |
|---|---|---|---|
| Sodium | 4.52mg | 1% | |
| Potassium | 240.48mg | 36% | |
| Total Carbs | 6.12g | 14% | |
| Sugars | 3.45g | 96% | |
| Dietary Fiber | 2.55g | 71% | |
| Protein | 1.17g | 16% | |
| Vitamin C | 8mg | 92% | |
| Iron | 0.4mg | 16% | |
| Calcium | 17.4mg | 12% | |
* 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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