Aubergine Dip
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
128
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 128 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 381 mg | (10 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- 1 small onion (roughly chopped)
- 4 cloves garlic cloves
- 2 tsps parsley
- 2 sprigs mint
- 4 Tbsps olive oil
- lemon juice
Preparation
Kitchen utensils
1 Pot, 1 Small bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Kitchen towel, 1 Citrus juicer
Preparation steps
1.
Heat the oven to 200C (180C in a fan oven) 400F, gas 6.
2.
Pierce the aubergines/eggplants with a fork and bake in the oven for 20 minutes until the skin blisters and wrinkles and the flesh feels soft.
3.
Let cool and then peel and remove the stem. Roughly cut the slightly cooled flesh and then put into a blender.
4.
Add the onion, garlic, parsley and mint and 4 tbsp olive oil.
5.
Blend eveything together to make a smooth puree.
6.
Season with lemon juice, salt and ground black pepper, then cover and let cool.
7.
Before serving mix thoroughly once again. Garnish with mint leaves and serve sprinkled with paprika.
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