Directions:
- Preheat oven to 475°F. Pierce eggplants with fork. Place on baking sheet. Roast until skins are blackened and eggplants are soft, turning occasionally, about 1 hour. Cut eggplants in half. Spoon flesh into strainer set over bowl; drain 15 minutes. Maintain oven temperature.
- Meanwhile, brush pita rounds lightly with oil. Sprinkle pita rounds with salt and pepper. Cut each pita round into 6 wedges. Arrange wedges on clean baking sheet. Bake until crisp, about 4 minutes; cool.
- Transfer drained eggplant to medium bowl. Mix in olives, garlic, vinegar, cumin and 1 tablespoon oil. Season spread with salt and pepper. Mound in small bowl. Serve with chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.29 Kcal (1002 kJ) | ||
| Calories from fat | 47.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 8% | |
|---|---|---|---|
| Sodium | 266.92mg | 11% | |
| Potassium | 1616.27mg | 34% | |
| Total Carbs | 44.41g | 15% | |
| Sugars | 27.3g | 109% | |
| Dietary Fiber | 20.73g | 83% | |
| Protein | 7.45g | 15% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 1.5mg | 8% | |
| Calcium | 89.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 33.06 Kcal (138 kJ) | ||
| Calories from fat | 6.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.72g | 8% | |
|---|---|---|---|
| Sodium | 36.87mg | 11% | |
| Potassium | 223.28mg | 34% | |
| Total Carbs | 6.13g | 15% | |
| Sugars | 3.77g | 109% | |
| Dietary Fiber | 2.86g | 83% | |
| Protein | 1.03g | 15% | |
| Vitamin C | 2.1mg | 25% | |
| Iron | 0.2mg | 8% | |
| Calcium | 12.3mg | 9% | |
* 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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