Eggplant and Basil Spread
(1 vote)
(1 vote)
Eggplant and Basil Spread - Creamy, aromatic and vegan - a winning combination!
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
38
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 38 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 149 mg | (4 %) | ||
| Calcium | 11 mg | (1 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 2 Eggplant (each about 450 grams)
- 1 garlic clove
- 3 stalks Basil
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- salt
- peppers
- 2 sun-dried Tomatoes
Preparation steps
1.
Rinse the eggplant, trim the stem, and cut lengthwise into slices. Place on a foil-lined baking sheet and cook under the broiler for 8 to 12 minutes, until tender and golden brown. Remove and let cool.
2.
Peel the garlic. Rinse the basil, pat dry, and pluck the leaves.
3.
Combine the eggplant, lemon juice, oil, garlic, and half the basil in a blender and puree. Season with salt and pepper.
4.
Rinse and finely chop the tomatoes. Tear the remaining basil leaves.
5.
Garnish the spread with tomato and basil and serve.
