Can be made ahead and frozen. Watch your guest devour it. serve with sliced bread or pita chips
1. Wash eggplant, cut into 1/2 inch cubes and saute in 1/2 cup olive oil until tender and golden brown.
2. Remove eggplant and sey aside.
3. Saute onion and celery in 2 tablespoons olive oil in same skillet until tender.
4. Return eggplant, stir in tomato sauce and bring to boil. Lower heat, cover, simmer 15 minutes.
5. Add remaining ingredients. Simmer in covered skillet about 20 minutes, stirring occasionally.
6. Puree in food processor. Regrigerate overnight in a covered container. Can be frozen.
7. Serve with pita chips or bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 73 | ||
Calories from Fat: 33 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 9.1mg | 3 % | |
Sodium 389.5mg | 13 % | |
Potassium 357.7mg | 9 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 6.6g | ||
Protein 1.6g | 2 % | |
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: 73
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