Persian food, Persian Recipes, Aashpazi
Naz Khatoon (Eggplant Dip)
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Naz Khatoon (Eggplant Dip)

2 Large Eggplants 2 Small Potatoes 1 Small Onion 2 Tbsp Pomegranate Molasses 1/2 Cup Verjuice 1 Tbsp Dried Mint 1/2 Tbsp Ground Angelica Vegetable Oil Salt Preparations: 1- Grill the eggplants and peel the skin and slightly mash (dice) using a knife. 2- Peel the tomatoes and dice. 3- Grate the onion. Directions: 1- Fry the grated onions with vegetable oil. 2- Stir in mashed eggplants. 3- Add pomegranate molasses, verjuice, diced tomatoes and a pinch of salt. Stir thoroughly. 4- Over medium heat, simmer for 15 minutes or until it reaches to preferred density. 5- Stir in ground angelica and dried mint.

CALORIES & NUTRITION

Naz Khatoon (Eggplant Dip) CALORIES & NUTRITION VALUES

Naz Khatoon is a Northern Iranian dip or side made with eggplant and tomatoes. Until few decades ago, the magical benefits of eggplants were not fully understood. But recent studies show that it in fact contains rich amount of antioxidant compounds. Eggplants are very beneficial to brain and promotes cardiovascular health. Naz Khatoon (Eggplant Dip) is a Grade A food. It contains very high amounts of vitamin C and dietary fiber, and high amounts of vitamin B6, vitamin E, manganese, magnesium, and potassium. One serving (100g / 3.5 oz) of this eggplant dip "Naz Khatoon" has 50 calories (9 calories from fat), 1.0g total fat, 0 cholesterol, 16mg sodium, 294mg potassium, 9.9g total carbohydrates (3.1g dietary fiber, 4.0g sugars), and 1.1g protein.

nutritional facts

Serving Size 100g
Amount Per Serving
Calories 50  Calories from fat 9
Daily Value*
Total Fat 1g2%
Cholesterol 0mg0%
Sodium 16mg1%
Potassium 294mg8%
Total Carbohydrates 9.9g3%
Dietary Fiber 3.1g  12% Sugars 4.0g
Protein 1.1g





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