|Minced green onion||1⁄4 Cup (4 tbs)|
|Olive oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), mashed|
|Fresh lemon juice||1 Teaspoon|
|Red wine vinegar||1 Teaspoon|
|Freshly ground pepper||To Taste|
Preheat oven to 375°F or 400°F.
Pierce eggplant, place on rack and bake until soft, about 50 to 60 minutes.
Cool slightly, then split and scoop interior into large bowl and mash well.
Mix in remaining ingredients, seasoning to taste with salt and pepper.
Cover and chill until ready to serve.
Serving size: Complete recipe
Calories 236 Calories from Fat 97
% Daily Value*
Total Fat 11 g17%
Saturated Fat 1.6 g7.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 514.9 mg21.5%
Total Carbohydrates 35 g11.7%
Dietary Fiber 16.7 g67%
Sugars 13.8 g
Protein 6 g12%
Vitamin A 9.4% Vitamin C 36.6%
Calcium 8.4% Iron 11.5%
*Based on a 2000 Calorie diet