** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cut off the stem ends of the eggplant and prick it all over with a fork.
3. Place it directly on an oven rack and let it roast until completely pooped (about 45 minutes).
4. When it is sagging, wrinkled, crumpled, and totally soft, you'll know it's ready.
5. Remove it from the oven, and let cool. Scoop the insides out and mash well.
6. Combine with rest of ingredients, except olive oil.
7. Chill well. Drizzle the oil over the top before serving.
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Dietary Notes:
This recipe is very low-sodium with 99.17mg per serving, low-saturated fat with 0.5g per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Eggplant, Sulfites, Sesame Seeds, Spring Onion, Garlic, Fructose Malabsorption, Onion, Olive Oil allergies.
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