Try this Eggplant Caviar recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. Place eggplant in shallow baking dish. Bake 1 hour or until soft, turning once. Trim off ends; slice eggplant in half lengthwise. Place cut-side-down in colander and let drain 10 minutes. Scoop out pulp; reserve pulp and peel. In blender or food processor, combine eggplant peel, onion, lemon juice, oil, garlic, salt and Tabasco pepper sauce. Cover; process until peel is finely chopped. Add eggplant pulp. Cover; process just until chopped. Place in serving dish. Garnish with egg white and lemon slice, if desired. Serve with toast points. Makes 1 1/2 cups. Nutritional information for 1 tablespoon: 10 Calories, 1 g fat, 0 mg cholesterol, 0 g protein, 45 mg sodium Busted by Karen Sonnessa
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 103 | ||
Calories from Fat: 61 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 123.2mg | 4 % | |
Potassium 208mg | 5 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 10.2g | ||
Protein 1.4g | 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: 103
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