Asian Eggplant Puree
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
164
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 164 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 385 mg | (10 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant (about 600 g)
- 2 garlic cloves
- 3 Tbsps Tahini
- 3 Tbsps lemon juice
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- coarsely chopped parsley (to sprinkle)
Preparation steps
1.
Preheat the oven to 220°C (approximately 430°F). Rinse the eggplant and pierce all over with a fork several times. Place on a baking sheet line with parchment paper, and bake for 30 minutes until soft. Remove from the oven and let cool to room temperature.
2.
Halve the eggplant, and scrape out the pulp using a spoon. Place the pulp into a blender. Peel the garlic. Add the garlic, tahini, lemon juice, and oil to the eggplant. Puree completely, then season to taste with salt and pepper.
3.
Sprinkle with parsley, and serve with flatbread, if you'd like.
