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Add a photoServings: 1
Ingredients
- 1 x Eggplant
- 1/4 x Onion, chopped
- 3 x Cloves fresh garlic, chopped Extra virgin olive oil Salt and pepper to taste
Directions
- Cook eggplant in heavy skillet over low flame, turning frequently till skin is dark and crackles to the touch. Cold, peel and mash pulp; add in onion and garlic. Add in oil, a little at a time, while continuing to mash pulp, till mix is creamy in texture. Eggplant absorbs the oil, so quite a bit is needed. Add in salt and pepper to taste. Chill. May be used as a dip for vegetables or possibly on chunks of pita bread as a spread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 397g | |
| Calories 104 | |
| Calories from Fat 9 | 9% |
| Total Fat 1.03g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 906mg | 26% |
| Total Carbs 24.38g | 7% |
| Dietary Fiber 13.5g | 45% |
| Sugars 9.8g | 7% |
| Protein 4.11g | 7% |
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