Low-Cal Baking
Baked Eggplant Puree
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
163
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 163 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 403 mg | (10 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2 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
- 1 red onion
- 2 garlic cloves
- 1 Tbsp Sesame seeds
- 2 Tbsps freshly chopped parsley
- 4 Tbsps olive oil
- 1 tsp lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Preheat a convection oven to 180°C (approximately 350°F).
2.
Rinse the eggplant and pierce all over with a fork. Bake in the oven for 30 minutes, until soft. Remove from the oven and cool slightly. Halve the eggplant. scrape out the pulp with a spoon, and mash with a fork.
3.
Peel and finely dice the onion and garlic. Mix the onion, garlic, and olive oil into the eggplant. Season to taste with lemon juice, salt, and pepper and let cool. Place the cooled puree into a large bowl, and garnish with the parsley and the olives.
4.
Serve with flatbread, if you'd like.
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