Eggplant and Basil Spread

 

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

(0)

Difficulty:easy
Preparation:35 min
Ready in:35 min
Vegetable
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1 serving contains
Nutritional valueAmountEU-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

2eggplant (each about 450 grams)
1Garlic clove
3 sprigsBasil
2 tablespoonsLemon juice
2 tablespoonsOlive oil
Salt
Pepper
2sun-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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