Eggplant Spread with Yogurt and Cilantro
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
73
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 73 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 389 mg | (10 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 garlic clove
- salt
- 2 scallions
- 2 sprigs parsley
- 1 sprig cilantro
- 100 grams Yogurt (0.1% fat)
- freshly ground peppers
- ground paprika
Preparation steps
1.
Preheat the oven to 220°C (approximately 425°F).
2.
Rinse eggplant, cut off the stalks and pierce the eggplant several times with a fork. Cook on a rack in the oven (with parchment paper underneath) until soft, about 30 minutes. Remove from oven, let cool, cut in half lengthwise and scoop the flesh from the shell. Puree flesh with olive oil and lemon juice.
3.
Peel the garlic, finely chop and grind finely with a little salt. Rinse scallions, trim and chop. Rinse the herbs, shake dry, pluck from stems and finely chop. Mix herbs with the garlic and stir in the scallions, yogurt and eggplant. Season with salt, pepper and paprika.
4.
Serve with grilled pita bread and olives, if desired.
