Tangy Herbed Eggplant (Aubergine) Spread Recipe

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Tangy Herbed Eggplant (Aubergine) Spread
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Ingredients:

  • 1 lb eggplant
  • 1/3 cup chopped onion
  • 1 garlic clove
  • 1 tbsp lemon juice
  • 1 1/2 tsp canola oil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried dill
  • 1/4 tsp salt , to taste
  • 1 pinch pepper , to taste

Directions:

  1. Cut off stem end, then bake eggplant in 400 F oven for 25 minutes, or until tender.
  2. Remove from oven.
  3. Cut in half and let cool a bit.
  4. Using a blender, combine onion, garlic, lemon juice, oil, mustard and vinegar.
  5. Add eggplant, herbs, salt and pepper.
  6. Blend just until smooth.
  7. Do not over blend.
  8. Put in a bowl.
  9. Chill in refrigerator until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 53.63 Kcal (225 kJ)
Calories from fat 16.02 Kcal
% Daily Value*
Total Fat 1.78g 3%
Sodium 164.72mg 7%
Potassium 307.41mg 7%
Total Carbs 9.01g 3%
Sugars 5.23g 21%
Dietary Fiber 3.95g 16%
Protein 1.53g 3%
Vitamin C 5.5mg 9%
Iron 0.3mg 2%
Calcium 26.7mg 3%
Amount Per 100 g
Calories 39.47 Kcal (165 kJ)
Calories from fat 11.79 Kcal
% Daily Value*
Total Fat 1.31g 3%
Sodium 121.23mg 7%
Potassium 226.24mg 7%
Total Carbs 6.63g 3%
Sugars 3.85g 21%
Dietary Fiber 2.9g 16%
Protein 1.13g 3%
Vitamin C 4.1mg 9%
Iron 0.2mg 2%
Calcium 19.7mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.4
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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