Eggplant and Ricotta Dips
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
244
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the eggplant dip
- 2 Eggplant
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 garlic clove
- salt
- 100 grams Ricotta cheese
- peppers
- sweet ground paprika
- For ricotta dip
- 250 grams Ricotta cheese
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- 1 tsp honey
- 1 Tbsp scallions
Preparation steps
1.
For the eggplant dip: Preheat the oven to 220°C (approximately 425°F).
2.
Rinse the eggplants, trim and prick all over with a fork. Arrange on a wire rack set over a baking sheet and bake for about 30 minutes, until softened. Remove from the oven, let cool and then cut in half lengthwise and scoop the flesh from the shell. Purée with the olive oil and lemon juice. Peel the garlic, chop and mash with a little salt. Add to the eggplant dip along with the ricotta and season with pepper and paprika.
3.
For the ricotta dip: Drain the ricotta and mix with the lemon juice, oil, honey and most of the chives. Season with salt and pepper then sprinkle with the remaining chives.
4.
Serve with flatbread, if desired.
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