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Ingredients
Baked Potatoes with Eggplant Dip
Rinse the potatoes thoroughly, drain and cut in half lengthwise.
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.
Meanwhile, peel the garlic and chop finely.
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.
Put the eggplant halves with the cut side up on the baking sheet with the potato halves and continue to cook for 30 minutes.
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.
Squeeze lemon half. Rinse basil, shake dry and pluck the leaves. Set some leaves aside, finely chop the rest.
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.
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
Healthy, because
Eggplants are high in nutrients like fiber yet contain only 17 calories per 100 gram serving.
Even smarter
Young potatoes with thin skin can be eaten with the skin on. Otherwise, you should peel potatoes for this recipe.