Eggplant dip with jewelled topping 

Eggplant dip with jewelled topping
151 kcal


Preparation:15 min
Ready in:55 min
1 serving contains (Percentage of daily recommendation)
Calories151 kcal(8%)
Protein4 g(8%)
Fat5 g(6%)
Carbohydrates27 g(10%)
Added Sugar0 g(0%)
Roughage11 g(37%)

Recipe Development: EAT SMARTER


For servings

5 cupsmedium Eggplant
2Garlic cloves
1 tablespoonolive oil
5 tablespoonslemon juice
freshly ground peppers
½pomegranates seeds
parsley to garnish


1 Prick the aubergines several times with a fork and place on a baking tray lined with baking paper.
2 Bake in a pre-heated oven (200°) 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.


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