Filling And Healthy Side Dish

Baked Potatoes with Eggplant Dip

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Average: 4.5 (15 votes)
(15 votes)
Baked Potatoes with Eggplant Dip

Baked Potatoes with Eggplant Dip - Meatless pleasure: The aromatic vegetable puree is right on target

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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
241
calories
Calories

Healthy, because

Even smarter

Nutritional values

Eggplants are high in nutrients like fiber yet contain only 17 calories per 100 gram serving. 

Young potatoes with thin skin can be eaten with the skin on. Otherwise, you should peel potatoes for this recipe.

1 serving contains
(Percentage of daily recommendation)
Calorie241 cal.(11 %)
Protein8 g(8 %)
Fat5 g(4 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage13.5 g(45 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.7 mg(50 %)
Folate109 μg(36 %)
Pantothenic acid1.2 mg(20 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38 mg(40 %)
Potassium1,328 mg(33 %)
Calcium66 mg(7 %)
Magnesium72 mg(24 %)
Iron2.5 mg(17 %)
Iodine11 μg(6 %)
Zinc1.6 mg(20 %)
Saturated fatty acids0.8 g
Uric acid100 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
1 lb small waxy potatoes (i.e. yukon gold, fingerlings or red potatoes)
3 tsps olive oil
coarse Sea salt
2 garlic cloves
2 Eggplant
½ lemon
½ bunch Basil
salt
peppers
1 pinch ground cilantro
How healthy are the main ingredients?
olive oilBasilpotatogarlic cloveEggplantlemon
Preparation

Kitchen utensils

1 Baking sheet, 1 Parchment paper, 1 Brush, 1 Large knife, 1 Cutting board, 1 Tablespoon, 1 Citrus juicer, 1 Immersion blender, 1 Medium bowl, 1 Teaspoon, 1 deep bowl

Preparation steps

1.
Baked Potatoes with Eggplant Dip preparation step 1

Rinse the potatoes thoroughly, drain and cut in half lengthwise.

2.
Baked Potatoes with Eggplant Dip preparation step 2

Lay potato halves cut side up, on a baking sheet lined with parchment paper. Brush with 1 teaspoon olive oil and sprinkle with sea salt. Bake potatoes in a preheated oven at 400°F for 15 minutes.

3.
Baked Potatoes with Eggplant Dip preparation step 3

Meanwhile, peel the garlic and chop finely.

4.
Baked Potatoes with Eggplant Dip preparation step 4

Rinse, dry and cut eggplant in half lengthwise. Score the cut surfaces in a diamond pattern about 1/2 inch deep and sprinkle with garlic and sea salt.

5.
Baked Potatoes with Eggplant Dip preparation step 5

Put the eggplant halves with the cut side up on the baking sheet with the potato halves and continue to cook for 30 minutes.

6.
Baked Potatoes with Eggplant Dip preparation step 6

Keep the cooked potato halves in the oven and turn off oven. Scoop eggplant flesh out of skins, put in a tall vessel and mash with an immersion blender.

7.
Baked Potatoes with Eggplant Dip preparation step 7

Squeeze lemon half. Rinse basil, shake dry and pluck the leaves. Set some leaves aside, finely chop the rest.

8.
Baked Potatoes with Eggplant Dip preparation step 8

Stir chopped basil and remaining olive oil into the eggplant puree and season with salt, pepper, coriander and about 1 teaspoon lemon juice. Garnish the eggplant puree with basil and serve as a dip with the baked potato.

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