Try this Eggplant Dip recipe, or contribute your own.
Suggest a better descriptionCook eggplant in heavy skillet over low flame, turning frequently until skin is dark and crackles to the touch. Cool, peel and mash pulp; add onion and garlic. Add oil, a little at a time, while continuing to mash pulp, until mixture is creamy in texture. Eggplant absorbs the oil, so quite a bit is needed. Add salt and pepper to taste. Refrigerate. May be used as a dip for vegetables or on chunks of pita bread as a spread.
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Serving Size: 1 Serving (575g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 370 | ||
Calories from Fat: 252 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 166.5mg | 6 % | |
Potassium 1260.7mg | 33 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 18.6g | 75 % | |
Sugars, other 12.6g | ||
Protein 5.5g | 8 % | |
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: 370
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