Try this Herbed Eggplant Dip recipe, or contribute your own.
Suggest a better descriptionIn a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with toasts or crudites. Makes about 2 1/3 cups. Gourmet July 1995 Per serving: 717 Calories (kcal); 73g Total Fat; (88% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 2147mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 1 servings | ||
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Calories: 451 | ||
Calories from Fat: 385 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.7g | 57 % | |
Saturated Fat 18.1g | 91 % | |
Monounsaturated Fat 19.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 65.2mg | 20 % | |
Sodium 182.8mg | 6 % | |
Potassium 328.7mg | 9 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 16.4g | ||
Protein 2.4g | 3 % | |
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: 451
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