Vegetable Sticks with Eggplant Cream
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
375
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 69.5 μg | (116 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,232 mg | (31 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dip
- 2 Eggplant
- 1 garlic clove
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 1 bunch parsley
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F.)
2.
Rinse eggplant, pierce skin all around with a fork and bake for 15-20 minutes in preheated oven until soft. Then remove eggplant from oven, let cool slightly, cut eggplant in half and scrape out flesh using a spoon. Roughly chop eggplant flesh and mash in a bowl with peeled garlic clove. Mix in lemon juice and olive oil and season with salt and pepper. Rinse, dry and finely chop parsley and mix with eggplant dip.
3.
Rinse and peel vegetables, cut into sticks as desired and serve with toasted baguette and eggplant dip.
