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Ingredientes
- 2 x eggplants
- 1 x clove of garlic crushed
- 2 tsp Mayonnaise
- 2 tsp plain yogurt Salt and pepper
- 2 tsp minced fresh parsley
Direcciones
- Add in eggplants to boiling water and cook for 30 min, or possibly till soft. Drain and cold eggplants. Cut and scrape out the flesh from the skin and into food processor. Add in everything but parsley and blend. Chill for an hour. Garnish with parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 766g | |
| Calories 311 | |
| Calories from Fat 140 | 45% |
| Total Fat 15.81g | 20% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 121mg | 5% |
| Potassium 1734mg | 50% |
| Total Carbs 43.38g | 12% |
| Dietary Fiber 25.4g | 85% |
| Sugars 17.51g | 12% |
| Protein 7.76g | 12% |
