Eggplant Cream
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
108
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 108 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 440 mg | (11 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
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