Try this Roasted-Eggplant Dip with Focaccia recipe, or contribute your own.
Suggest a better description1. Preheat oven to 425 oF. 2. Place eggplant on a baking sheet; bake at 425 oF for 45 minutes or until tender. Cool. Peel; finely chop to measure 1 cup. 3. Combine oil and next 5 ingredients (oil through garlic) in a medium bowl. Add eggplant, onion, tomato, and parsley, stir well. Cover and chill. Serve with focaccia. Yield: 12 servings (serving size: 1/4 cup dip and 1 piece focaccia). CALORIES 234 (27% from fat); FAT 7.1g (sat 1.4g, mono 4.3g, poly 1.0g); PROTEIN 7.3g; CARB 37g; FIBER 4.4g; CHOL 0mg; IRON 0.8mg; SODIUM 531mg; CALCIUM 76mg. WW- 4g. Recipe by: Cooking Light Magazine, September 1997 Posted to recipelu-digest Volume 01 Number 626 by RecipeLu
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 93 | ||
Calories from Fat: 81 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.9mg | 0 % | |
Potassium 49.6mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.4g | ||
Protein 0.4g | 1 % | |
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: 93
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