Directions:
- Preheat oven to 325 degrees F (165 degrees C).
- Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant.
- Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated. Remove from heat and sprinkle with coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.15 Kcal (1977 kJ) | ||
| Calories from fat | 356.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.56g | 61% | |
|---|---|---|---|
| Cholesterol | 101.45mg | 34% | |
| Sodium | 17.79mg | 1% | |
| Potassium | 1163.6mg | 25% | |
| Total Carbs | 28.88g | 10% | |
| Sugars | 18.4g | 74% | |
| Dietary Fiber | 11.88g | 48% | |
| Protein | 5.27g | 11% | |
| Vitamin C | 34.3mg | 57% | |
| Iron | 0.3mg | 2% | |
| Calcium | 65.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 86.34 Kcal (361 kJ) | ||
| Calories from fat | 65.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.23g | 61% | |
|---|---|---|---|
| Cholesterol | 18.55mg | 34% | |
| Sodium | 3.25mg | 1% | |
| Potassium | 212.78mg | 25% | |
| Total Carbs | 5.28g | 10% | |
| Sugars | 3.36g | 74% | |
| Dietary Fiber | 2.17g | 48% | |
| Protein | 0.96g | 11% | |
| Vitamin C | 6.3mg | 57% | |
| Iron | 0.1mg | 2% | |
| Calcium | 12mg | 7% | |
* 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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