Adapted from the recipe in Deborah Madison's Vegetarian Cooking for Everyone cookbook, a great use for eggplant!
1. Prick the skin of the eggplants (so they don't explode) and broil on the grill until they are collapsed, rotating so they don't burn on one side. Remove from the grill and allow to cool. Discard any juices that collect during cooling.
2. Peel and remove the flesh of the eggplant. In a food processor, mix with remaining ingredients. If you are looking for a little lighter hand with the garlic, consider substituting either roasted garlic (and increasing the number of cloves) or briefly sauteing the garlic in EVOO before adding to the food processor. Season with lemon, salt and parsley to taste. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (48g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 87 | ||
Calories from Fat: 68 (78%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.5g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.3mg | 0 % | |
Potassium 96.9mg | 3 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 3.5g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.