Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Asian Eggplant Puree
15 min., ready in 45 min.
Time:
164
calories
Calories:
Health Score:
100 / 100
Ingredientsfor
- 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
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.
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 %) |