Eggplant Dip with Pita
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
450
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 973 mg | (24 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ⅔ cups Eggplant
- 1 small onion
- 3 cloves garlic cloves
- 1 tsp finely chopped parsley
- ½ cup olive oil
- salt
- White pepper
- lemon juice
- 4 Pita bread
- 2 Tbsps olive oil (for drippling)
Preparation steps
1.
Heat the oven to 200°C.
2.
Wash and dry the eggplants and prick several times with a fork. Put into the hot oven until the skin blisters and wrinkles and the eggplants feel soft (about 20 minutes). Meanwhile peel and chop the onion and garlic. Skin the eggplants and remove the stalks. Let cool, then roughly chop the eggplant flesh and puree finely in a blender with the onion, garlic and parsley. Stir in enough olive oil to produce a creamy paste. Season with salt and pepper and add lemon juice to taste. Spoon into four small dishes, cover and chill.
3.
Warm the pita breads according to the package instructions, either warm in the oven or briefly toast on both sides in a skillet. Cut into strips and serve with the eggplant puree, dribbled with olive oil.
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