Name: Eggplant and Basil Spread
Total time: 35 min
Yield: 8
Ingredients: 2 eggplants (each about 450 grams); 1 Garlic clove; 3 sprigs Basil; 2 tablespoons Lemon juices; 2 tablespoons Olive oil; Salt; Pepper; 2 sun-dried Tomatoes

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

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Calories:	38 kcal
Difficulty:	easy
Preparation:	35 min
Ready in:	35 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	38 kcal	(2%)
Protein	1 g	(2%)
Fat	3 g	(4%)
Carbohydrates	2 g	(1%)
Added Sugar	0 g	(0%)
Roughage	1 g	(3%)
Vitamin A	0 µg	(0%)
Vitamin D	0 µg	(0%)
Vitamin E	0.5 mg	(4%)
Vitamin B1	0 mg	(0%)
Vitamin B2	0 mg	(0%)
Niacin	0.6 mg	(4%)
Vitamin B6	0.1 mg	(7%)
Folate	16 µg	(8%)
Pantothenic Acid	0.2 mg	(3%)
Biotin	1.2 µg	(2%)
Vitamin B12	0 µg	(0%)
Vitamin C	5 mg	(6%)
Potassium	149 mg	(7%)
Calcium	11 mg	(1%)
Magnesium	10 mg	(3%)
Iron	0.3 mg	(2%)
Iodine	1 µg	(1%)
Zinc	0.1 mg	(1%)
Saturates	0 g
Uric Acid	15 g
Cholesterol	0 mg

Recipe author: 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

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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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