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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 847.3
  • Total Fat: 56.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,371.9 mg
  • Total Carbs: 85.7 g
  • Dietary Fiber: 31.8 g
  • Protein: 13.9 g

View full nutritional breakdown of Eggplant spread calories by ingredient
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Eggplant spread

Submitted by: MARCOLB


Number of Servings: 1

Ingredients

    2 organic non-peeled eggplants (medium size)
    1/2 chopped organic white onion
    1/2 chopped organic leek
    3 organic garlic cloves smashed
    1/3 cup organic olive oil
    1 tbsp oregano
    1tsp kosher salt
    1 tsp organic cane sugar
    1 dash of freshly ground black pepper

Directions

*Yields 3 cups*

Cut the eggplants in small cubes, put them in a deep bowl and add 1/2 cup apple cider vinegar and 6 cups of water. Let it soak for 15 min. Drain and rinse. Add them to a deep pot and add 2 cups of water, salt, sugar to taste. Let it cook on high for 10 min. Drain and press to get the excess water off. Let it cool off till warm, add the other ingredients and mix it very well with a fork. Let it chill and serve. Keeps well in the fridge for one week.

Number of Servings: 1

Recipe submitted by SparkPeople user MARCOLB.






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