prick skin of eggplant
roast at 325 degrees for 1 hour
when cool, scoop out inside
put in blender for a brief chop, not too mushy
remove to bowl
in blender chop garlic, tomato, poblano
Add to bowl and season with salt, pepper and vinegar
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (144g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 3 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 440mg||15 %|
|Potassium 338.1mg||9 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 3.9g|
|Protein 1.5g||2 %|
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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: 35
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