|Lemon||1 , juiced|
|Garlic||2 Clove (10 gm), crushed|
|Cream cheese||4 Ounce|
|Black olives||5 (For Decoration)|
|Paprika||1 Teaspoon (To Garnish)|
Preheat oven to 350° F.
Place eggplants on a baking sheet and cook for 1 hour.
Cut in half, scoop out the pulp and puree it in a blender or food processor.
Add the lemon juice, oil, garlic, cream cheese and yogurt.
Blend until smooth.
Place in a bowl and chill for several hours.
Garnish with olives and paprika.
Eggplant puree can be served in the scooped out eggplant cases.
Serving size: Complete recipe
Calories 814 Calories from Fat 554
% Daily Value*
Total Fat 64 g98%
Saturated Fat 24.8 g124.2%
Trans Fat 0 g
Cholesterol 128.6 mg42.9%
Sodium 703.7 mg29.3%
Total Carbohydrates 61 g20.4%
Dietary Fiber 28.6 g114.4%
Sugars 22.1 g
Protein 17 g33.8%
Vitamin A 86.2% Vitamin C 111.5%
Calcium 27.3% Iron 21.6%
*Based on a 2000 Calorie diet