7 Ingredients
  • 2 large eggplants, each poked uniformly over surface with fork
  • 3 tablespoons freshly squeezed lemon juice
  • 3 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 1/2 cup chopped Italian parsley
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
Nutrition
167
8% daily value
8 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

21% 14

Saturated

10% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

4% 11

Carbs (net)

- 6

Fiber

22% 5

Sugars

- 6

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

19% 455

Calcium

3% 26

Magnesium

7% 27

Potassium

9% 431

Iron

4% 1

Zinc

3% 0

Phosphorus

7% 46

Vitamin A

2% 18

Vitamin C

12% 11

Thiamin (B1)

6% 0

Riboflavin (B2)

5% 0

Niacin (B3)

7% 1

Vitamin B6

13% 0

Folate equivalent (total)

11% 45

Folate (food)

- 45

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

17% 2

Vitamin K

64% 77
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