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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants
- 1 red onion (small, finely chopped)
- 2 tomatoes (cubed)
- 1 handful parsley (finely chopped)
- salt (to taste)
- 2 Tbsp. sunflower oil
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Directions
- Grill the eggplants until the skin is charred, blackened on all sides and the inside has turn soft. Make sure to turn the eggplants once in a while. This process will take about 15-20 min.
- Let the eggplants cool for a while, the remove the skin.
- Finely chop the inside of the eggplants until it reaches a creamy consistency.
- Add onions, tomatoes and parsley.
- Season with salt and sunflower oil. Mix to combine all the ingredients. Chill and serve.
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium860mg25% |
| Protein4g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber10g40% |
| Sugars8g |
| Vitamin A25% |
| Vitamin C40% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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