Roasted Eggplant Spread Recipe

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Roasted Eggplant Spread
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  1. Preheat oven to 400°.
  2. Place eggplant slices on a baking sheet coated with cooking spray. Coat both sides of eggplant with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Bake at 400° for 20 minutes or until browned, turning once. Place cooked slices on a cutting board, and let stand until cool.
  3. Finely dice eggplant, and place in a medium bowl. Stir in remaining 1/4 teaspoon salt, yogurt, and remaining ingredients. Serve immediately, or cover and chill until ready to serve. Bring to room temperature before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 143.16 Kcal (599 kJ)
Calories from fat 46.94 Kcal
% Daily Value*
Total Fat 5.22g 8%
Cholesterol 3.68mg 1%
Sodium 611.4mg 25%
Potassium 709.95mg 15%
Total Carbs 20.42g 7%
Sugars 13.54g 54%
Dietary Fiber 7.21g 29%
Protein 6.71g 13%
Vitamin C 8.8mg 15%
Iron 0.3mg 2%
Calcium 146.2mg 15%
Amount Per 100 g
Calories 47.02 Kcal (197 kJ)
Calories from fat 15.41 Kcal
% Daily Value*
Total Fat 1.71g 8%
Cholesterol 1.21mg 1%
Sodium 200.8mg 25%
Potassium 233.16mg 15%
Total Carbs 6.71g 7%
Sugars 4.45g 54%
Dietary Fiber 2.37g 29%
Protein 2.2g 13%
Vitamin C 2.9mg 15%
Iron 0.1mg 2%
Calcium 48mg 15%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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