Eggplant and Basil Spread

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 juice; 2 tablespoons Olive oil; Salt; Pepper; 2 sun-dried Tomatoes

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calories

Calories

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

My cookbook

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

Our nutritional traffic light explained

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

Preparation

Ingredients

for 8 servings

eggplants (each about 450 grams)

3 sprigs

2 tablespoons

2 tablespoons

sun-dried Tomatoes

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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