Eggplant roasted with garlic and onion
Preparation time:
Recipe highlights Serves: 3
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Dairy free
- Gluten free
- Egg free
- Nut free
- Easy to swallow
- Low salt
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Ingredients
- 1 large eggplant
1/4 cup extra-virgin olive oil
2 cloves garlic, finely chopped
1 tablespoon onion, finely chopped
1 tablespoon lemon juice
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.
Notes: For a low energy alternative, replace olive oil with low fat yoghurt.
Nutritional facts
 | 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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Source: Recipe developed and tested by Consumer Science students studying Community Nutrition at RMIT University, 2003
This recipe was orginally published as:
Roasted eggplant with garlic and onion
Recipe publication date on: 10/02/2003
Last reviewed on: 20/08/2014
