• high fat 18.09g 18.09g
  • med sat fat 2.52g 2.52%
  • low salt 4.12mg 0%
  • low sugar 2.17g 2.17%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat oven to 180°C.
  2. Pierce eggplant several times with a fork.
  3. Place in oven on a baking sheet for about 45 minutes or until soft.
  4. Set aside and cool for 15 minutes.
  5. Peel the cooled eggplant and discard the skin.
  6. Chop eggplant and put into a blender or food processor.
  7. Add olive oil, garlic, onion and lemon juice.
  8. Puree mixture until desired consistency.
  9. Season with salt and pepper if desired.
  10. Serve warm or cold.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
106.21g
100.00g
Energy (kJ)
780.84kJ
735.20kJ
Protein (g)
0.94g
0.89g
Total fat (g)
19.21g
18.09g
- Saturated fat (g)
2.67g
2.52g
- Polyunsaturated fat (g)
1.74g
1.64g
- Monounsaturated fat (g)
13.74g
12.94g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
2.34g
2.20g
CarbohydrateSE (g)
2.34g
2.20g
- Sugars (g)
2.30g
2.17g
Water (g)
80.40g
75.70g
Dietary fibre (g)
1.84g
1.73g
Thiamin (mg)
0.04mg
0.04mg
Riboflavin (mg)
0.03mg
0.03mg
Niacin (mg)
0.58mg
0.54mg
Niacin equivalents (mg)
0.74mg
0.70mg
Vitamin C (mg)
6.54mg
6.16mg
Total folate (ug)
16.06ug
15.12ug
Total vitamin A equivalents (ug)
3.76ug
3.54ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
21.08ug
19.85ug
Sodium (mg)
4.38mg
4.12mg
Potassium (mg)
144.72mg
136.26mg
Magnesium (mg)
7.20mg
6.78mg
Calcium (mg)
22.21mg
20.91mg
Phosphorus (mg)
26.52mg
24.97mg
Iron (mg)
0.19mg
0.18mg
Zinc (mg)
0.09mg
0.08mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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