Roasted Eggplant Dip
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
133
calories
Calories
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 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 192 mg | (5 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Eggplant
- 1 bunch Basil
- 1 garlic clove
- 100 grams Feta
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- salt
- peppers
Preparation steps
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.
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