Eggplant Puree
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
113
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 554 mg | (14 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- 4 Tomatoes
- 2 garlic cloves
- ½ bunch cilantro (chopped)
- 2 Tbsps parsley (chopped)
- 3 Tbsps olive oil
- 1 tsp ground paprika
- 1 generous pinch ground Cumin
- lemon juice
- salt
- cayenne pepper
Preparation steps
1.
Rinse the eggplant and wipe dry. Blanch the eggplant for 10 minutes in boiling salted water. Remove the eggplant from the water and drain thoroughly.
2.
Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Cut into quarters, remove the core, and finely dice.
3.
Peel and finely dice the garlic.
4.
Heat the oil in a pan, and sauté eggplant and the garlic. Add the paprika and cumin, then mix in the tomatoes. Bring to a boil, then simmer for 15 minutes until the mixture starts to break down. Mix in the herbs, and season to taste with lemon juice, salt, and cayenne pepper.
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