Eggplant and Walnut Puree
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
165
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 384 mg | (10 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- 2 garlic cloves
- 2 Tbsps Walnut oil
- 50 grams Walnut
- 1 sprig Dill
- salt
- freshly ground peppers
- lemon juice
Preparation steps
1.
Preheat a convection oven to 200°C (approximately 400°F).
2.
Rinse the eggplant, pat dry, and prick several times with a fork. Roast for 30 minutes in the oven, until the eggplants are tender and the skin has darkened. Remove from oven and let cool. Halve lengthwise and scrape out the pulp with a spoon. Peel and finely dice the garlic, then sauté in the oil. Remove from the pan and let cool. Coarsely chop the walnuts. Mix the garlic and walnuts into the eggplant and stir until combined. Remove the leaves from the dill and coarsely chop. Mix the dill into the eggplant, then season to taste with salt, pepper, and lemon juice.
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