Roasted Eggplant (Aubergine) Spread Recipe

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Roasted Eggplant (Aubergine) Spread
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Ingredients:

Directions:

  1. Heat oven to 425°F (220°C).
  2. Arrange the eggplant in a single layer on a nonstick coated baking sheet.
  3. Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
  4. Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
  5. Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 46.94 Kcal (197 kJ)
Calories from fat 7.42 Kcal
% Daily Value*
Total Fat 0.82g 1%
Sodium 3.51mg 0%
Potassium 355mg 8%
Total Carbs 9.44g 3%
Sugars 6.26g 25%
Dietary Fiber 4.63g 19%
Protein 1.54g 3%
Vitamin C 8mg 13%
Iron 1.2mg 7%
Calcium 14.4mg 1%
Amount Per 100 g
Calories 29.58 Kcal (124 kJ)
Calories from fat 4.67 Kcal
% Daily Value*
Total Fat 0.52g 1%
Sodium 2.21mg 0%
Potassium 223.74mg 8%
Total Carbs 5.95g 3%
Sugars 3.94g 25%
Dietary Fiber 2.92g 19%
Protein 0.97g 3%
Vitamin C 5mg 13%
Iron 0.8mg 7%
Calcium 9.1mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.2
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

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