Eggplant dip
by Jschlatt
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INGREDIENTS
- 2 Eggplant
- 1/2 teaspoon Garlic ; Chopped
- 5 tablespoons Olive oil
- 1 1/2 tablespoon Lemon Juice
- Kosher salt ; To taste
INSTRUCTIONS
Grill eggplant, about 30 minutes.
Scoop flesh from eggplant and combine in food processor with remaining ingredients.
Serve in bowl and top with olive oil and parsley.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1126g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 414 | ||
| Calories from Fat: 171 (41%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 19g | 25 % | |
| Saturated Fat 2.7g | 14 % | |
| Monounsaturated Fat 12.5g | ||
| Polyunsanturated Fat 2.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 4606.6mg | 159 % | |
| Potassium 2527.5mg | 67 % | |
| Total Carbohydrate 62.9g | 19 % | |
| Dietary Fiber 37.3g | 149 % | |
| Sugars, other 25.6g | ||
| Protein 11.2g | 16 % | |
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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. |
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Calories per serving: 414
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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