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Eggplant Dip with Jewelled Topping

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Eggplant Dip with Jewelled Topping
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
151
calories
Calories
Nutritions
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(28 %)
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(10 %)
Saturated fatty acids0.63 g
Cholesterol0 mg
Recipe author: EAT SMARTER
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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

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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