Eggplant Dip with Jeweled Topping
Eggplant is a great source if vitamins, minerals, and fiber. It helps with digestion, improves brain function, strengthens bone health, and more.
This is a great appetizer to serve alongside crackers, slices of bread, or even vegetables.
(Percentage of daily recommendation)
|Calorie||151 kcal||(7 %)|
|Protein||4.04 g||(4 %)|
|Fat||4.54 g||(4 %)|
|Carbohydrates||27.23 g||(18 %)|
|Sugar added||0 g||(0 %)|
|Roughage||10.69 g||(36 %)|
|Vitamin A||7.89 mg||(986 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.24 mg||(10 %)|
|Vitamin B₁||0.16 mg||(16 %)|
|Vitamin B₂||0.15 mg||(14 %)|
|Niacin||2.87 mg||(24 %)|
|Vitamin B₆||0.33 mg||(24 %)|
|Folate||88.79 μg||(30 %)|
|Pantothenic acid||1.1 mg||(18 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||18.25 mg||(19 %)|
|Potassium||892.01 mg||(22 %)|
|Calcium||37.06 mg||(4 %)|
|Magnesium||52.55 mg||(18 %)|
|Iron||0.92 mg||(6 %)|
|Zinc||0.69 mg||(9 %)|
|Saturated fatty acids||0.63 g|
Preheat oven to 200°F. Prick the eggplant several times with a fork and place on a baking tray lined with baking paper.
Bake in a pre-heated oven for about 40 minutes until the skin wrinkles and the flesh is soft. Take out of the oven, skin, and leave to cool slightly. Then mash well with a fork. Peel the garlic and press on to the aubergine puree. Add oil and lemon juice and season well with salt and pepper.
Serve scattered with the pomegranate seeds and garnished with parsley.