Eggplant and Basil Spread
(0 votes)
(0 votes)
easy
Difficulty
35 min.
Preparation
Nutritions
1 serving contains
Fat | 3 g | |
Saturated Fat Acids | 0.4 g | |
Protein | 1 g | |
Roughage | 1.1 g | |
Sugar added | 0 g | |
Calorie | 38 |
more nutritions
Carbohydrates/g | 2 |
Bread exchange unit | 0 |
Cholesterol/mg | 0 |
Uric acid/mg | 15 |
Vitamin A/mg | 0 |
Vitamin D/μg | 0 |
Vitamin E/mg | 0.5 |
Vitamin B₁/mg | 0 |
Vitamin B₂/mg | 0 |
Niacin/mg | 0.6 |
Vitamin B₆/mg | 0.1 |
Folate/μg | 16 |
Pantothenic acid/mg | 0.2 |
Biotin/μg | 1.2 |
Vitamin B₁₂/μg | 0 |
Vitamin C/mg | 5 |
Potassium/mg | 149 |
Calcium/mg | 11 |
Magnesium/mg | 10 |
Iron/mg | 0.3 |
Iodine/μg | 1 |
Zinc/mg | 0.1 |
Recipe author: EAT SMARTER
Ingredients
for 8 servingsPreparation
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.