Spicy Spanish Eggplant (Aubergine) Dip

1. Preheat oven to 450°.

2. Pierce eggplants several times with a fork; place on a baking sheet. Bake for 45 minutes turning often, until blackened.Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutesthen chop.

3. Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.

4. Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic cook 6 minutes , stirring occasionally. Stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.

5. Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour.

6. Makes 12 1/2 servings.

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Nutrient	Quantity
Total fats	1.3668 g
Protein	27.8629 g
Carbohydrates	33.5241 g
Energy	254.4672 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.042 g
Water	324.8978 g
Aspartic acid	0.679 g
Calcium, Ca	216.6377 mg
Lutein + zeaxanthin	448.6111 g
Fiber, total dietary	6.3664 g
Fatty acids, total saturated 22:0	0.0011 g
Carotene, beta	1202.4579 g
Niacin	3.7456 mg
Vitamin A, RAE	141.184 g
Arginine	0.293 g
Riboflavin	0.3498 mg
Tocopherol, beta	0.008 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0104 g
Fatty acids, total saturated 20:1	0.0012 g
Glutamic acid	1.9078 g
Sodium, Na	131.125 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0199 g
Total lipid (fat)	1.3668 g
Manganese, Mn	0.5788 mg
Fructose	7.2601 g
Proline	0.1285 g
Fatty acids, total saturated 16:0	0.2505 g
Sucrose	1.8006 g
Choline, total	111.4984 mg
Sugars, total	17.554 g
Serine	0.1428 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.0646 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	0.5979 mg
Selenium, Se	24.3388 g
Ash	4.1527 g
Fatty acids, total saturated 18:1 undifferentiated	0.1835 g
Pantothenic acid	0.3856 mg
Phenylalanine	0.1513 g
Copper, Cu	0.6291 mg
Betaine	0.5873 mg
Thiamin	0.2694 mg
Retinol	34 g
Methionine	0.0304 g
Iron, Fe	4.735 mg
Carbohydrate, by difference	33.5241 g
Phosphorus, P	327.3419 mg
Folate, total	56.8067 g
Tocopherol, gamma	0.4246 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Lycopene	18984.24 g
Alanine	0.1446 g
Cholesterol	56.6667 mg
Valine	0.1271 g
Fatty acids, total saturated 18:2 undifferentiated	0.3422 g
Glycine	0.1332 g
Carotene, alpha	33.1062 g
Glucose (dextrose)	8.2187 g
Fatty acids, total saturated 14:0	0.0134 g
Zinc, Zn	2.014 mg
Isoleucine	0.1077 g
Maltose	0.1848 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0016 g
Fatty acids, total polyunsaturated	0.5209 g
Tocotrienol, gamma	0.0021 mg
Leucine	0.1623 g
Tocotrienol, alpha	0.1548 mg
Vitamin A, IU	2263.8528 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	56.8067 g
Tryptophan	0.0487 g
Vitamin C, total ascorbic acid	29.4584 mg
Phytosterols	28.025 mg
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	0.0369 g
Fatty acids, total saturated 20:0	0.0011 g
Starch	0.1452 g
Tyrosine	0.0799 g
Vitamin B-12	1.1333 g
Vitamin K (phylloquinone)	10.3356 g
Fatty acids, total saturated	0.3319 g
Histidine	0.0822 g
Fatty acids, total monounsaturated	0.2046 g
Threonine	0.1427 g
Folate, food	56.8067 g
Cryptoxanthin, beta	142.5905 g
Vitamin E (alpha-tocopherol)	4.1162 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	75.2724 mg
Lysine	0.1838 g
Potassium, K	1272.0643 mg
Cystine	0.0463 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Onion	1 cup	64	14.944	0.16
Extra virgin olive oil	2 tablespoons	100.8667	0	0.5667
Paprika	1 teaspoon	6.486	1.2418	0.2965
Balsamic vinegar	1 tablespoon	14.08	2.7248	0
Tomato paste	0.25 cup	54.12	12.4806	0.3102
eggplant	2	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
red pepper	0.25 teaspoon	0.3125	0.0688	0.0034
red wine vinegar	2 tablespoons	5.662	0.0805	0
flat leaf parsley	2 tablespoons	100.8667	0	0.5667
anchovy fillet	4 ounce	100.8667	0	0.5667