Try this Roasted Eggplant Spread recipe, or contribute your own.
Suggest a better descriptionCut slits in the eggplant and stick the garlic slices into the slits. Wrap the eggplant, bay leaf and oregano tightly in a large piece of foil and bake at 350 degrees until the eggplant is completely soft all over, 1 to 1 1/2 hours. Turn the eggplant over after 45 minutes. Open the package and let it set for 5 minutes. Discard the bay leaf, oregano and any liquid. When the eggplant is cool enough to handle, scrape the flesh and garlic into the bowl of a food processor fitted with the steel blade; discard the skin. Add the yogurt, lemon juice, marjoram and parsley. Process until smooth. Add salt and pepper to taste. Makes 1 1/4 cups; serving size 1 tablespoon. CHEFS NOTE: Try using the long, slender Japanese eggplants in this recipe. They are sweeter than the large round Western types. Posted to recipelu-digest by Sandy
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Serving Size: 1 Serving (532g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 44 | ||
Calories from Fat: 9 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 3.4mg | 1 % | |
Sodium 40.5mg | 1 % | |
Potassium 172.7mg | 5 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 6.1g | ||
Protein 3.2g | 5 % | |
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: 44
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