Eggplant Puree
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
120
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 120 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 376 mg | (9 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Eggplant
- 2 garlic cloves
- ½ bunch parsley (chopped)
- 2 Tbsps Tahini
- lemon juice
- 2 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the eggplant, pat dry, and pierce all over with a fork. Bake in a 140°C (approximately 285°F) convection oven for 30-40 minutes, until tender.
2.
Remove from the oven and halve lengthwise. Scrape out the pulp, and discard the skin. Puree the pulp with the peeled garlic cloves.
3.
Transfer to a bowl, then mix in the parlsey, oil, and tahini. Season to taste with salt, pepper, and lemon juice.
