A Duo of Eggplant Spreads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 size Eggplant
- 2 scallions
- 1 Tbsp freshly chopped parsley
- ½ tsp lemon zest
- 100 grams Goat cheese
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- lemon juice
- 2 Tomatoes
- 40 grams pitted black Olives
- 2 Anchovy fillet
- 1 Tbsp Caper
Preparation steps
Preheat the oven to 250°C (approximately 480°F). Line a baking sheet with parchment paper. Rinse the eggplant, cut off the ends, prick with a knife several times, place on the baking sheet and bake until the eggplant is soft, 25-30 minutes. Remove and let cool slightly.
Rinse, trim and thinly slice the scallions. Halve the eggplant lengthwise and scrape out the pulp with a spoon. Place about half in a bowl and mix with the parsley, a scallion, lemon zest, cream cheese and 2 tablespoons olive oil. Season with salt, pepper and a dash of lemon.
Cut the rest of the eggplant flesh into small cubes for the tartar and place in a bowl. Rinse the tomatoes, core and cut into cubes. Chop the olives, anchovies and capers. Add the tomatoes, olives, anchovies, capers, the remaining oil and the remaining scallions and season with salt and pepper. Mix well.
If desired serve the eggplant spreads on toasted ciabatta.
