Eggplant Dip with Pita

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Eggplant Dip with Pita
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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)
Calorie450 cal.(21 %)
Protein12 g(12 %)
Fat22 g(19 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage8.4 g(28 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.9 mg(24 %)
Vitamin K20.6 μg(34 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5 mg(42 %)
Vitamin B₆0.3 mg(21 %)
Folate145 μg(48 %)
Pantothenic acid1.5 mg(25 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C25 mg(26 %)
Potassium973 mg(24 %)
Calcium101 mg(10 %)
Magnesium80 mg(27 %)
Iron2.2 mg(15 %)
Iodine8 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids3.3 g
Uric acid99 mg
Cholesterol1 mg
Complete sugar11 g

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)
How healthy are the main ingredients?
Eggplantolive oilolive oilgarlic cloveparsleyonion

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.