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Eggplant and Basil Spread

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Eggplant and Basil Spread
38
calories
Calories

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

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Print
easy
Difficulty
35 min.
Preparation
Nutritions
1 serving contains
Fat3 g
Saturated Fat Acids0.4 g
Protein1 g
Roughage1.1 g
Sugar added0 g
Calorie38
Carbohydrates/g2
Bread exchange unit0
Cholesterol/mg0
Uric acid/mg15
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0.5
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0.6
Vitamin B₆/mg0.1
Folate/μg16
Pantothenic acid/mg0.2
Biotin/μg1.2
Vitamin B₁₂/μg0
Vitamin C/mg5
Potassium/mg149
Calcium/mg11
Magnesium/mg10
Iron/mg0.3
Iodine/μg1
Zinc/mg0.1
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 8 servings
2
eggplants (each about 450 grams)
1
3 sprigs
2 tablespoons
2 tablespoons
2
sun-dried Tomatoes
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Preparation

Preparation steps

Step 1/5

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. 

Step 2/5

Peel the garlic. Rinse the basil, pat dry, and pluck the leaves.

Step 3/5

Combine the eggplant, lemon juice, oil, garlic, and half the basil in a blender and puree. Season with salt and pepper.

Step 4/5

Rinse and finely chop the tomatoes. Tear the remaining basil leaves. 

Step 5/5

Garnish the spread with tomato and basil and serve. 

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