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Ingredients
- 1 x eggplant - (abt 1 1/4 lbs)
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. finely-chopped shallots
- 1 Tbsp. finely-chopped garlic
- 1 tsp savory
- 1/4 c. goat cheese room temperature Salt to taste Freshly-grnd black pepper to taste
Directions
- Poke a few holes in eggplant and place in baking dish. Bake at 400 degrees till eggplant is completely shriveled and soft to touch, about 50 min.
- Remove from oven, slit eggplant lengthwise and let stand 5 min. Scoop seeds and flesh into bowl and throw away skin. Mash eggplant with fork and set aside.
- Hot extra virgin olive oil in skillet over medium-high heat. Add in shallots, garlic and savory and cook till shallots and garlic are soft, without coloring, about 1 minute. Add in to eggplant.
- Add in goat cheese and mix well to proportionately distribute through eggplant. Season with salt and pepper. Cover and chill till well chilled, about 2 hrs.
- This recipe yields 3 c..
- Yield: 3 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 497g | |
| Calories 633 | |
| Calories from Fat 475 | 75% |
| Total Fat 53.81g | 67% |
| Saturated Fat 14.38g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 230mg | 10% |
| Potassium 972mg | 28% |
| Total Carbs 28.04g | 7% |
| Dietary Fiber 13.4g | 45% |
| Sugars 9.32g | 6% |
| Protein 15.71g | 25% |
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