Try this Charred Eggplant Spread recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, whisk 1/2 cup of the olive oil with the vinegar, parsley, basil, cilantro and two-thirds of the garlic. Add the eggplant slices and coat well. Marinate for 15 minutes.
Light a grill. Grill the eggplant over moderate heat, turning and basting occasionally with the marinade, until nicely charred and tender, about 10 minutes. Chop the eggplant.
In a large bowl, combine the remaining garlic with the mayonnaise and lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil. Fold in the chopped eggplant and season with salt and pepper. Serve with crackers.
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 758 | ||
Calories from Fat: 371 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.2g | 55 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 21g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 7mg | 2 % | |
Sodium 1244.6mg | 43 % | |
Potassium 747.8mg | 20 % | |
Total Carbohydrate 85.9g | 25 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 76g | ||
Protein 12g | 17 % | |
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: 758
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