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Feisty Eggplant Spread Recipe
|Seasoned bread crumbs||1 Cup (16 tbs)|
|Non-fat sour cream||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Pepper sauce||1⁄2 Teaspoon|
|Minced parsley||3 Tablespoon|
Calories 194 Calories from Fat 82
% Daily Value*
Total Fat 9 g14.2%
Saturated Fat 5.3 g26.3%
Trans Fat 0 g
Cholesterol 20.3 mg
Sodium 326.8 mg13.6%
Total Carbohydrates 22 g7.4%
Dietary Fiber 5 g20.1%
Sugars 4 g
Protein 8 g15.3%
Vitamin A 25.4% Vitamin C 37.3%
Calcium 13.6% Iron 9.6%
*Based on a 2000 Calorie diet
Microwave on high for 10 minutes, or until the eggplant is very soft and has collapsed.
Set aside for 5 minutes, or until cool enough to handle.
Cut open the eggplant and spoon the flesh into a large bowl.
Mash it with a fork to break up any long strands.
Stir in the bread crumbs, sour cream, lemon juice, garlic and pepper sauce.
Spread on a decorative plate.
Sprinkle with the parsley.
Serve chilled or at room temperature.