Eggplant and Basil Spread 

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!

(0)

Calories:38 kcal
Difficulty:easy
Preparation:35 min
Ready in:35 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories38 kcal(2%)
Protein1 g(2%)
Fat3 g(4%)
Carbohydrates2 g(1%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe author: 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
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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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