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Eggplant Dip with Jewelled Topping

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Eggplant Dip with Jewelled Topping
151
calories
Calories
0
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easy
Difficulty
15 min.
Preparation
 • Ready in 55 min.
Ready in
Nutritions
Fat4.54 g
Saturated Fat Acids0.63 g
Protein4.04 g
Roughage10.69 g
Sugar added0 g
Calorie151
1 serving contains
Calories151
Protein/g4.04
Fat/g4.54
Saturated fatty acids/g0.63
Carbohydrates/g27.23
Added sugar/g0
Roughage/g10.69
Cholesterol/mg0
Vitamin A/mg7.89
Vitamin D/μg0
Vitamin E/mg1.24
Vitamin B₁/mg0.16
Vitamin B₂/mg0.15
Niacin/mg2.87
Vitamin B₆/mg0.33
Folate/μg88.79
Pantothenic acid/mg1.1
Vitamin B₁₂/μg0
Vitamin C/mg18.25
Potassium/mg892.01
Calcium/mg37.06
Magnesium/mg52.55
Iron/mg0.92
Zinc/mg0.69

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
5 cups
medium Eggplant
2
1 tablespoon
5 tablespoons
freshly ground peppers
½
pomegranate (seeds)
parsley (to garnish)
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Preparation steps

Step 1/4
Prick the aubergines several times with a fork and place on a baking tray lined with baking paper.
Step 2/4
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.
Step 3/4
Serve scattered with the pomegranate seeds and garnished with parsley.
Step 4/4
Eat with flatbread.

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