Nutritional Info

Nutrition Facts

Serving Size 1 (16g)

Calories 84
Calories from Fat 82 (97%)
Amount Per Serving %DIV
Total Fat 9.1g 14%
Saturated Fat 1.5g 8%
Monounsaturated Fat 6.7g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 0.8mg 0%
Sodium 2.7mg 0%
Potassium 10.9mg 0%
Total Carbohydrate 0.8g 0%
Dietary Fiber 0.3g 1%
Sugars 0g
Protein 0.1g 0%

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Recipe Description
Eggplant takes on a smoky taste when roasted. Combined with onion and lemon juice it does taste a bit like caviar, only better for you!
Prep time
15 min
Cook time
40 min
Ready In
55 min


Serves Tool

Serves To:USMetric
1   large eggplant
1/4 Cup(c)  olive oil
1/2 Cup(c)  onion, finely chopped
4 Clove(clv)  garlic, minced
3 Tablespoon(T)  lemon juice
1/2 Teaspoon(t)  salt
1/8 Teaspoon(t)  pepper
1/2 Cup(c)  toasted walnuts, chopped


Preheat oven to 375° F. Peel eggplant and slice into 1/2 inch rounds. Drizzle half of the olive oil on the bottom of a roasting pan and arrange eggplant in the oil. Drizzle remaining olive oil over eggplant. Roast for 20 minutes. Remove pan from oven and sprinkle onion and garlic over eggplant. Return to oven and roast for 10 to 20 minutes longer or until eggplant is soft and onion and garlic are tender. Place in medium mixing bowl and sprinkle with lemon juice, salt and pepper. Using a fork, mash eggplant mixture until partially smooth. Fold in nuts and serve immediately, or omit nuts and cover and refrigerate up to 24 hours before serving. Fold in walnuts just before serving.

Additional notes

Toasting Nuts: Toasting nuts brings out their flavor and makes a little go a long way. To toast nuts, preheat an oven (or the toaster oven) to 350° F. Spread nuts in a single layer on a baking sheet. Toast for 8 to 12 minutes, shaking pan once during cooking time, until the nuts are fragrant and a bit darker in color. Let cool completely before chopping.

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