Directions:
- Preheat oven to 425 degrees F.
- Cut eggplant in half & lay the two halves on a baking sheet, cut side up.
- Bake for 30 minutes, then remove from oven & let cool.
- In a bowl, combine avocado, the bell peppers, cayenne, garlic, red onion, cilantro, olive oil & lime juice.
- Spoon the eggplant from its skin & add it to the bowl, then with a potato masher or a fork, mash the mixture coarsely.
- Add salt & pepper to taste, then chill the dip for at least 30 minutes, before serving with chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 20.74 Kcal (87 kJ) | ||
| Calories from fat | 11.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 2% | |
|---|---|---|---|
| Sodium | 98.29mg | 4% | |
| Potassium | 46.58mg | 1% | |
| Total Carbs | 2.27g | 1% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 0.12g | 0% | |
| Vitamin C | 21.9mg | 37% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.4mg | 47% | |
| Calcium | 4.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 50.75 Kcal (212 kJ) | ||
| Calories from fat | 27.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 2% | |
|---|---|---|---|
| Sodium | 240.47mg | 4% | |
| Potassium | 113.96mg | 1% | |
| Total Carbs | 5.55g | 1% | |
| Sugars | 2.96g | 5% | |
| Dietary Fiber | 1.18g | 2% | |
| Protein | 0.29g | 0% | |
| Vitamin C | 53.7mg | 37% | |
| Vitamin A | 1.2mg | 16% | |
| Iron | 20.6mg | 47% | |
| Calcium | 10.8mg | 0% | |
* 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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