Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
176
Calories
2g
Protein
14g
Fat
15g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 Large Eggplants
- 2 Cloves Garlic
- Juice of 1 Lemon
- 2-3 Tbsp Olive Oil
- 1/4 Cup Nayonaise
- Salt and Pepper to Taste
- =
Directions
1
Bake eggplant at 400° for 45 mins. Skin should be charred and the middle soft. Let the eggplant cool. Once cooled, scoop out the felsh of the eggplant into a bowl, and mix in the rest of the ingredients. Blend until smooth. Serve with pita chips.
Recipe sourced from
fandom