Directions:
- With a fork, pierce eggplant several times. Place it with peel on, as well as the onion, in a non-stick baking pan. Bake at 380º F for about 30 minutes or until you find it tender. Set aside to let cool. Once the eggplant and the onion are cool, peel them, cut the eggplant in pieces into a bowl and then mash it coarsely with a potato masher. In a blender, put all the rest of the ingredients and process till smooth, mix into the eggpalnt. Place into a nice serving bowl and surround with bread sticks, pita wedges, slices of melba toast, crackers or crudités.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.5 Kcal (203 kJ) | ||
| Calories from fat | 20.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 3% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 0% | |
| Sodium | 2.15mg | 0% | |
| Potassium | 165.49mg | 4% | |
| Total Carbs | 6.52g | 2% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 1.28g | 3% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13mg | 1% | |
| Amount Per 100 g | |||
| Calories | 58.61 Kcal (245 kJ) | ||
| Calories from fat | 24.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 3% | |
|---|---|---|---|
| Cholesterol | 0.75mg | 0% | |
| Sodium | 2.6mg | 0% | |
| Potassium | 199.99mg | 4% | |
| Total Carbs | 7.88g | 2% | |
| Sugars | 3.73g | 12% | |
| Dietary Fiber | 2.66g | 9% | |
| Protein | 1.55g | 3% | |
| Vitamin C | 3.5mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 15.8mg | 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.
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