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| Difficulty: | easy |
| Preparation: | 35 min |
| Ready in: | 35 min |
Vegetable
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 38 | 2% |
| Protein | 1 g | 2% |
| Fat | 3 g | 4% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 2 g | 1% |
| Roughage | 1 g | - |
| Saturates | 0 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 2 | eggplant (each about 450 grams) |
| 1 | Garlic clove |
| 3 sprigs | Basil |
| 2 tablespoons | Lemon juice |
| 2 tablespoons | Olive oil |
| Salt | |
| Pepper | |
| 2 | sun-dried Tomatoes |
Directions
1 Rinse the eggplant, trim the stem, and cut lengthwise into slices. Place on a foil-lined baking sheet and cook under the broiler for 8 to 12 minutes, until tender and golden brown. Remove and let cool.
2 Peel the garlic. Rinse the basil, pat dry, and pluck the leaves.
3 Combine the eggplant, lemon juice, oil, garlic, and half the basil in a blender and puree. Season with salt and pepper.
4 Rinse and finely chop the tomatoes. Tear the remaining basil leaves.
5 Garnish the spread with tomato and basil and serve.
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