Baked Eggplant with Mayonnaise Dressing is a delightful and simple dish that brings out the rich flavors of eggplant complemented by the creamy texture of mayonnaise. Perfect as a side dish or a light meal, this recipe is easy to prepare and rewarding to taste.
- Choose a fresh and firm eggplant to ensure the best taste and texture.
- If you have extra time, soaking the eggplant slices in salted water for 30 minutes before baking can help reduce bitterness.
- Feel free to add your favorite herbs and spices to the bread crumbs for a customized flavor.
- For a healthier option, use a low-fat or light mayonnaise.
Baked Eggplant with Mayonnaise Dressing is a versatile and delicious dish that you can enjoy any time of the year. Its ease of preparation and delightful taste make it a favorite for both cooking enthusiasts and beginners alike. Try this recipe today and savor the delightful combination of baked eggplant and creamy mayonnaise dressing.
Nutrition Facts | |
---|---|
Serving Size | 100 grams |
Energy | |
Calories 80kcal | 4% |
Protein | |
Protein 2.12g | 1% |
Carbohydrates | |
Carbohydrates 13g | 4% |
Fiber 2.74g | 7% |
Sugar 3.67g | 4% |
Fat | |
Fat 2.89g | 3% |
Saturated 0.49g | 2% |
Cholesterol 1.60mg | - |
Vitamins | |
Vitamin A 1.56ug | 0% |
Choline 8mg | 1% |
Vitamin B1 0.13mg | 11% |
Vitamin B2 0.07mg | 5% |
Vitamin B3 1.16mg | 7% |
Vitamin B6 0.08mg | 4% |
Vitamin B9 27ug | 7% |
Vitamin B12 0.04ug | 1% |
Vitamin C 1.68mg | 2% |
Vitamin E 0.46mg | 3% |
Vitamin K 9ug | 7% |
Minerals | |
Calcium, Ca 27mg | 2% |
Copper, Cu 0.09mg | 10% |
Iron, Fe 0.67mg | 6% |
Magnesium, Mg 16mg | 4% |
Phosphorus, P 36mg | 3% |
Potassium, K 200mg | 6% |
Selenium, Se 3.01ug | 5% |
Sodium, Na 160mg | 10% |
Zinc, Zn 0.27mg | 2% |
Water | |
Water 80g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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