Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Eggplant and Walnut Puree
25 min., ready in 55 min.
Time:
165
calories
Calories:
Health Score:
100 / 100
Ingredientsfor
- Ingredients
- 2 Eggplant
- 2 garlic cloves
- 2 Tbsps Walnut oil
- 50 grams Walnut
- 1 sprig Dill
- salt
- freshly ground peppers
- lemon juice
Preparation
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.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |