- Portion size 6 servings
Ingredients
Method
Cut eggplant in half lengthwise. Cut top off garlic to expose cloves. Place both, cut side down, on greased baking sheet. Roast in 425 °F (220 °C) oven for 40 minutes or until very tender. Let cool slightly.
Scoop eggplant flesh and squeeze out garlic into food processor. Add Kalamata olives and oil; purée. Transfer to small bowl; cover and refrigerate for at least 2 hours or for up to 48 hours. Sprinkle with chopped olives.
Nutritional facts <b>Per serving:</b> about
- Sodium 397 mg
- Protein 1 g
- Calories 118.0
- Total fat 11 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
%RDI
- Iron 4.0
- Folate 1.0
- Calcium 3.0
- Vitamin C 5.0
