Vegetable Crudité with Eggplant Dip and Herb Yogurt
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
165
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 42.9 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 1,084 mg | (27 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the eggplant dip
- 1 Eggplant
- 50 grams black Olives (pitted)
- 1 garlic clove
- 100 grams low-fat Quark
- salt
- 1 tsp lemon juice
- peppers
- For the herb yogurt
- 200 grams low-fat Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- 2 Tbsps freshly chopped Fresh herbs (such as parsley and chervil)
- salt
- For the crudité
- 1 stalk Celery
- 2 carrots
- 1 Endive
- 1 Cucumber
- 250 grams Cherry tomatoes
- 2 Red Bell pepper
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F) convection.
2.
For the eggplant dip: Rinse the eggplant and prick several times with a fork. Roast until softened, around 40 minutes. Meanwhile, chop the olives. Peel the garlic and finely chop. Let the eggplant cool then cut in half and scoop out the pulp. Use a fork to mash then stir in the garlic, olives, cheese and lemon juice. Season with salt and pepper.
3.
For the herb yogurt: Whisk together the yogurt, lemon juice and herbs and season with salt.
4.
Place the dips in serving bowls.
5.
For the crudité: Rinse the vegetables and trim. Cut into matchsticks and arrange on a large serving platter.
6.
Serve the crudité with the dips.
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