Directions:
- Preheat broiler.
- Place eggplant, cut sides down, on a foil-lined baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray; broil 30 minutes or until tender. Cool slightly. Remove the pulp; discard skin. Place eggplant, juice, salt, and pepper in a food processor; process until smooth.
- Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cook 9 minutes or until lightly browned, stirring occasionally. Remove from heat; add eggplant mixture, tomato, and parsley. Spoon mixture into a bowl; cover and chill at least 2 hours before serving with bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.56 Kcal (321 kJ) | ||
| Calories from fat | 1.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.2g | 0% | |
|---|---|---|---|
| Sodium | 196.32mg | 8% | |
| Potassium | 237.88mg | 5% | |
| Total Carbs | 16.23g | 5% | |
| Sugars | 4.04g | 16% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 2.47g | 5% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 7.9mg | 44% | |
| Calcium | 12.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 57 Kcal (239 kJ) | ||
| Calories from fat | 1.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 146.18mg | 8% | |
| Potassium | 177.12mg | 5% | |
| Total Carbs | 12.08g | 5% | |
| Sugars | 3.01g | 16% | |
| Dietary Fiber | 2.64g | 14% | |
| Protein | 1.84g | 5% | |
| Vitamin C | 4.6mg | 10% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 5.9mg | 44% | |
| Calcium | 9.2mg | 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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