4 Serves
121 Mins
Preheat your oven to 200°C. Pierce the eggplants several times with a fork and place them on a baking sheet.
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Vitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
21 µg / 400 µgCalcium
19 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
29 mg / 1,250 mgPotassium
228 mg / 4,700 mgSodium
291 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Roast the eggplants in the oven until they are completely soft and the skin is charred, approximately 60 to 75 minutes.
Remove the eggplants from the oven, let them cool, then peel away the charred skin and discard it. Place the flesh in a colander to drain excess liquid for 15 minutes.
In a bowl, mash the eggplant flesh with minced garlic, olive oil, vinegar, salt, and black pepper until you reach your desired consistency.
Garnish with fresh parsley and serve chilled or at room temperature.
32
g5
g49
g
Greek
French