Low-Cal Baking

Baked Eggplant Puree

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Baked Eggplant Puree
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
219
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie219 kcal(10 %)
Protein3.65 g(4 %)
Fat15.54 g(13 %)
Carbohydrates20.82 g(14 %)
Sugar added0 g(0 %)
Roughage8.41 g(28 %)
Vitamin A36.24 mg(4,530 %)
Vitamin D0 μg(0 %)
Vitamin E0.86 mg(7 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.12 mg(11 %)
Niacin2.42 mg(20 %)
Vitamin B₆0.3 mg(21 %)
Folate72.84 μg(24 %)
Pantothenic acid0.84 mg(14 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C14.43 mg(15 %)
Potassium709.09 mg(18 %)
Calcium42.88 mg(4 %)
Magnesium44.26 mg(15 %)
Iron2.5 mg(17 %)
Iodine0.75 μg(0 %)
Zinc0.56 mg(7 %)
Saturated fatty acids2.11 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 Eggplant
1 red onion
2 garlic
1 tablespoon Sesame seeds
2 tablespoons freshly chopped parsley
4 tablespoons olive oil
1 teaspoon lemon juice
salt
freshly ground peppers
to garnish
2 tablespoons curly parsley
black Olives (pitted)
How healthy are the main ingredients?
olive oilSesame seedsparsleyEggplantoniongarlic

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.