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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
0
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Nutritional values

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:

Ingredients

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

Preparation steps

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.