Try this Eggplant Dip recipe, or contribute your own.
Suggest a better descriptionHeat oil in a medium saucepan over medium-low. Stir together eggplants, garlic, lemon juice, honey, salt, paprika, cumin, and pepper in saucepan. Cover and cook, stirring occasionally, until eggplant is very tender, about 25 minutes. Remove from heat; cover and let stand 10 minutes. Uncover and mash any large pieces of eggplant with potato masher or back of a spoon. Transfer to a bowl and sprinkle with parsley.
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Serving Size: 1 Serving (1046g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 282 | ||
Calories from Fat: 188 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.9g | 28 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1219.5mg | 42 % | |
Potassium 302.5mg | 8 % | |
Total Carbohydrate 25.7g | 8 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 23.6g | ||
Protein 3.1g | 4 % | |
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: 282
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