Eggplant and Walnut Puree

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Eggplant and Walnut Puree
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
215
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie215 kcal(10 %)
Protein4.55 g(5 %)
Fat15.24 g(13 %)
Carbohydrates18.37 g(12 %)
Sugar added0 g(0 %)
Roughage8.32 g(28 %)
Vitamin A6.7 mg(838 %)
Vitamin D0 μg(0 %)
Vitamin E0.85 mg(7 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.22 mg(19 %)
Vitamin B₆0.25 mg(18 %)
Folate60.4 μg(20 %)
Pantothenic acid0.78 mg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.54 mg(7 %)
Potassium633.84 mg(16 %)
Calcium36.3 mg(4 %)
Magnesium38.76 mg(13 %)
Iron0.98 mg(7 %)
Zinc0.46 mg(6 %)
Saturated fatty acids1.37 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 Eggplant
2 garlic cloves
2 tablespoons Walnut oil
50 grams Walnut
1 sprig Dill
salt
freshly ground peppers
lemon juice
How healthy are the main ingredients?
WalnutWalnut oilDillEggplantgarlic clovesalt

Preparation steps

1.

Preheat a convection oven to 200°C (approximately 400°F). 

2.

Rinse the eggplant, pat dry, and prick several times with a fork. Roast for 30 minutes in the oven, until the eggplants are tender and the skin has darkened. Remove from oven and let cool. Halve lengthwise and scrape out the pulp with a spoon. Peel and finely dice the garlic, then sauté in the oil. Remove from the pan and let cool. Coarsely chop the walnuts. Mix the garlic and walnuts into the eggplant and stir until combined. Remove the leaves from the dill and coarsely chop. Mix the dill into the eggplant, then season to taste with salt, pepper, and lemon juice.