Eggplant and Basil Spread

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Eggplant and Basil Spread

Eggplant and Basil Spread - Creamy, aromatic and vegan - a winning combination!

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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
38
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie38 cal.(2 %)
Protein1 g(1 %)
Fat3 g(3 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage1.1 g(4 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.6 mg(5 %)
Vitamin B₆0.1 mg(7 %)
Folate16 μg(5 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C5 mg(5 %)
Potassium149 mg(4 %)
Calcium11 mg(1 %)
Magnesium10 mg(3 %)
Iron0.3 mg(2 %)
Iodine1 μg(1 %)
Zinc0.1 mg(1 %)
Saturated fatty acids0.4 g
Uric acid15 mg
Cholesterol0 mg

Ingredients

for
8
Ingredients
2 Eggplant (each about 450 grams)
1 garlic clove
3 stalks Basil
2 Tbsps lemon juice
2 Tbsps olive oil
salt
peppers
2 sun-dried Tomatoes
How healthy are the main ingredients?
olive oilEggplantgarlic cloveBasilsaltTomato

Preparation steps

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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