Eggplant Cream

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Eggplant Cream
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Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
108
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie108 cal.(5 %)
Protein3 g(3 %)
Fat8 g(7 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.1 mg(9 %)
Vitamin K6.1 μg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.2 mg(14 %)
Folate64 μg(21 %)
Pantothenic acid0.5 mg(8 %)
Biotin1.7 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C16 mg(17 %)
Potassium440 mg(11 %)
Calcium29 mg(3 %)
Magnesium32 mg(11 %)
Iron0.9 mg(6 %)
Iodine2 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids1.2 g
Uric acid45 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
800 grams small Eggplant
juice of lemons
2 garlic cloves
3 Tbsps olive oil
salt
peppers
ground paprika
mint (for garnish)
How healthy are the main ingredients?
Eggplantolive oillemongarlic clovesaltmint

Preparation steps

1.

Rinse the eggplant, cut the greens but do not remove the stems. Prick the fruit with a fork several times. Bake in a deep pan at 250°C (approximately 475°F) and cook for 30 minutes.

2.

Remove the eggplant and remove the peel. Cut off the stems and sprinkle the eggplant with lemon juice immediately. Chop the flesh finely and puree in a blender.

3.

Peel the garlic and press through a garlic press. Stir in the olive oil and season with salt and pepper. Leave to cool. Sprinkle with paprika and garnish with a mint sprig.