Print
Email
Add a photoServings: 1
Ingredients
- 1 lrg Eggplant - (abt 3 lbs)
- 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Roasted garlic or possibly to taste
- 2 Tbsp. Sherry vinegar or possibly to taste
- 1 1/2 c. Loosely-packed basil leaves minced
Directions
- Cut the eggplant into 1-inch slices, brush one side lightly with extra virgin olive oil and sprinkle with salt and pepper. Roast in a preheated 400 degree oven till brown, approximately 20 min.
- When cold, scoop the flesh from the skin and process with remaining ingredients till smooth. Correct seasoning.
- Can be stored refrigerated for up to one week.
- This recipe yields 2 c..
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 415g | |
| Calories 117 | |
| Calories from Fat 7 | 6% |
| Total Fat 0.78g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 924mg | 26% |
| Total Carbs 26.12g | 7% |
| Dietary Fiber 12.9g | 43% |
| Sugars 8.87g | 6% |
| Protein 4.7g | 8% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
