Eggplant Dip with Jeweled Topping

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Eggplant Dip with Jeweled Topping
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
151
calories
Calories

Healthy, because

Even smarter

Nutritional values

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. 

1 serving contains
(Percentage of daily recommendation)
Calorie151 kcal(7 %)
Protein4.04 g(4 %)
Fat4.54 g(4 %)
Carbohydrates27.23 g(18 %)
Sugar added0 g(0 %)
Roughage10.69 g(36 %)
Vitamin A7.89 mg(986 %)
Vitamin D0 μg(0 %)
Vitamin E1.24 mg(10 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.87 mg(24 %)
Vitamin B₆0.33 mg(24 %)
Folate88.79 μg(30 %)
Pantothenic acid1.1 mg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C18.25 mg(19 %)
Potassium892.01 mg(22 %)
Calcium37.06 mg(4 %)
Magnesium52.55 mg(18 %)
Iron0.92 mg(6 %)
Zinc0.69 mg(9 %)
Saturated fatty acids0.63 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?
Eggplantolive oilsaltparsley

Ingredients

for
4
Ingredients
5 cups
medium Eggplant
2
1 tablespoon
5 tablespoons
freshly ground peppers
½
parsley (to garnish)

Preparation steps

1.

Preheat oven to 200°F. Prick the eggplant several times with a fork and place on a baking tray lined with baking paper.

2.

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.

3.

Serve scattered with the pomegranate seeds and garnished with parsley.

4.
Eat with flatbread.