Greek Roasted Eggplant Dip

1. Roast the eggplant at about 400 until the skin is crisp.

2. Let cool. When it is cool enough to handle, cut open. If there are a load of seeds, take them out. They can be bitter.

3. Scoop the eggplant into a bowl.

4. Mash the eggplant, and add the rest of the ingredients.

5. Put in container and let rest for a few hours for flavors to develop.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.1472 g
Protein	0.9794 g
Carbohydrates	5.6028 g
Energy	25.2883 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0194 g
Water	59.0705 g
Aspartic acid	0.0868 g
Calcium, Ca	32.1357 mg
Lutein + zeaxanthin	724.2193 g
Fiber, total dietary	1.2423 g
Carotene, beta	551.1633 g
Niacin	0.2095 mg
Vitamin A, RAE	45.988 g
Arginine	0.071 g
Riboflavin	0.0258 mg
Glutamic acid	0.1712 g
Sodium, Na	6.6013 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0006 g
Total lipid (fat)	0.1472 g
Manganese, Mn	0.1418 mg
Fructose	0.6891 g
Proline	0.0281 g
Fatty acids, total saturated 16:0	0.0264 g
Sucrose	0.528 g
Choline, total	4.8303 mg
Sugars, total	2.3418 g
Serine	0.0267 g
Fatty acids, total saturated 18:0	0.0054 g
Vitamin B-6	0.079 mg
Selenium, Se	0.2902 g
Ash	0.4329 g
Fatty acids, total saturated 18:1 undifferentiated	0.0334 g
Pantothenic acid	0.1071 mg
Phenylalanine	0.0312 g
Copper, Cu	0.0525 mg
Betaine	0.0745 mg
Thiamin	0.0328 mg
Methionine	0.0062 g
Iron, Fe	0.7512 mg
Carbohydrate, by difference	5.6028 g
Phosphorus, P	22.8427 mg
Folate, total	25.2893 g
Tocopherol, gamma	0.0488 mg
Alanine	0.033 g
Valine	0.031 g
Fatty acids, total saturated 18:2 undifferentiated	0.0195 g
Glycine	0.0308 g
Glucose (dextrose)	1.0518 g
Fatty acids, total saturated 14:0	0.0027 g
Zinc, Zn	0.2149 mg
Isoleucine	0.022 g
Fatty acids, total polyunsaturated	0.0391 g
Leucine	0.0389 g
Tocotrienol, alpha	0.0213 mg
Vitamin A, IU	920.8657 IU
Folate, DFE	25.2893 g
Tryptophan	0.013 g
Vitamin C, total ascorbic acid	15.0087 mg
Phytosterols	8.38 mg
Galactose	0.0143 g
Tyrosine	0.0178 g
Vitamin K (phylloquinone)	146.8377 g
Fatty acids, total saturated	0.0346 g
Histidine	0.0148 g
Fatty acids, total monounsaturated	0.034 g
Threonine	0.026 g
Folate, food	25.2893 g
Cryptoxanthin, beta	2.438 g
Vitamin E (alpha-tocopherol)	0.1101 mg
Magnesium, Mg	12.5253 mg
Lysine	0.0404 g
Potassium, K	135.6057 mg
Cystine	0.0047 g
Fluoride, F	0.5867 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	0.33 cup	21.3333	4.9813	0.0533
Goat cheese	0.5 cup	0	0	0
Parsley	2 tablespoons	2.736	0.4811	0.06
Red bell pepper	1	0	0	0
eggplant	1	0	0	0
Basil	2 tablespoons	1.219	0.1404	0.0339