Eggplant Puree Dip
(2 votes)
(2 votes)
Health Score:
100 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
116
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 38.8 μg | (65 %) | ||
| 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 | 0.7 mg | (12 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 570 mg | (14 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse and halve the eggplant. Roast in a 250°C / 475°F oven until the skin begins to blacken and bubble. Remove from the oven, remove the skin, and cut the pulp into cubes.
2.
Remove the core from the tomatoes, then blanch in boiling salted water. Peel the tomatoes and cut in half. Remove the seeds, then finely dice. Rinse the herbs, pat dry, and finely chop. Peel and finely dice the garlic. Heat the oil in a pan, then sauté the tomatoes, garlic, and the spices. Add the lemon juice to the pan. Cover the pan and simmer for 20 minutes over medium heat. Add the eggplant and herbs, and braise briefly. Season to taste and place in small bowls. Garnish with parsley and serve.
