Eggplant Dip

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Eggplant Dip
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
192
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie192 cal.(9 %)
Protein6 g(6 %)
Fat16 g(14 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E5.8 mg(48 %)
Vitamin K2.2 μg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.2 mg(14 %)
Folate64 μg(21 %)
Pantothenic acid0.4 mg(7 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C10 mg(11 %)
Potassium425 mg(11 %)
Calcium39 mg(4 %)
Magnesium55 mg(18 %)
Iron1.2 mg(8 %)
Iodine2 μg(1 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1.5 g
Uric acid33 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
2 Eggplant
2 garlic cloves
2 Tbsps Walnut (or olive oil)
50 grams Walnut
salt
peppers (freshly ground)
lemon juice
How healthy are the main ingredients?
WalnutWalnutEggplantgarlic clovesalt

Preparation steps

1.

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

2.

Rinse eggplant, pat dry and poke with a fork several times. Bake for 30 minutes in the oven until the eggplant is soft and the skin turns dark. Remove from oven, let cool and cut in half lengthwise. Remove pulp with a spoon. Peel garlic cloves, chop and sauté with the eggplant pulp in hot oil. Allow mixture to cool. Chop walnuts, add to eggplant and purée mixture. Season with salt, pepper and lemon juice to taste.

3.

Spoon eggplant dip into bowls and garnish with lemon slices and parsley, if desired.

4.

Serve with a hearty bread for dipping.

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