Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Roasted Eggplant Dip
1 hr
Time:
133
calories
Calories:
Health Score:
96 / 100
Ingredientsfor
- Ingredients
- 1 Eggplant
- 1 bunch Basil
- 1 garlic clove
- 100 grams Feta
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- salt
- peppers
Preparation
1.
Preheat oven to 220°C or 200°C convection (approximately 425°F). Rinse eggplant, place on a baking sheet and roast until skin is blackened, about 40 minutes.
2.
Meanwhile, rinse basil, shake dry, strip leaves from stems and finely chop. Peel garlic and press through a garlic press.
3.
Remove eggplant from the oven and let cool slightly. Then slit lengthwise and scrape out pulp with a spoon. Crumble feta cheese.
4.
In a blender (or using an immersion blender), puree eggplant with feta cheese, oil and lemon juice until smooth. Stir in basil and garlic and season with salt and pepper. Serve dip garnished with basil leaves.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 133 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |