Mediterranean Eggplant Dip
Blood Sugar: 3Servings: 4Preparation Time: 20minMeal Category: Snack
Micronutrients:Vitamin AFolateMagnesium
Macronutrients per 100g
Energy
45kcal
Sugar
3g
Fat
2g
Fiber
2g
Sat fat
0g
Protein
1g
Carbs
6g
Sodium
3mg
Ingredients
400g / 14.11oz Eggplant, 1 tbsp Olive oil, 4 Tomato, 1 handful fresh Basil leaves, 1 tsp Pine nuts, 1 pinch Garlic powder, 1 tbsp fresh Lemon juice
Preparation
1. Preheat the oven to 180°C (356°F). 2. Line a baking sheet with parchment paper. 3. Halve the 400g / 14.11oz Eggplant lengthwise, brush with 1 tbsp Olive oil, and place on the baking sheet. 4. Bake for 40-45 minutes, then cover with foil and bake for another 20 minutes. 5. Dice 4 Tomatoes and remove the stems. 6. Place 1 handful fresh Basil leaves, 1 tsp Pine nuts, a pinch of Garlic powder, 1 tbsp Olive oil, and 1 tbsp fresh Lemon juice in a blender. 7. Let the Eggplant cool slightly, scoop out the flesh, and add it to the blender. 8. Blend until smooth.
Micronutrients % of RDI
Iron
0% of RDI
Magnesium
14% of RDI
Vitamin C
9% of RDI
Omega 3
0% of RDI
Vitamin A
25% of RDI
Calcium
14% of RDI
Folate
15% of RDI
Good to know
For a healthier option, you can reduce the amount of olive oil or use a low-fat alternative.
How to Prepare
1. Preheat the oven to 180°C (356°F). 2. Line a baking sheet with parchment paper. 3. Halve the 400g / 14.11oz Eggplant lengthwise, brush with 1 tbsp Olive oil, and place on the baking sheet. 4. Bake for 40-45 minutes, then cover with foil and bake for another 20 minutes. 5. Dice 4 Tomatoes and remove the stems. 6. Place 1 handful fresh Basil leaves, 1 tsp Pine nuts, a pinch of Garlic powder, 1 tbsp Olive oil, and 1 tbsp fresh Lemon juice in a blender. 7. Let the Eggplant cool slightly, scoop out the flesh, and add it to the blender. 8. Blend until smooth.
Good to Know
For a healthier option, you can reduce the amount of olive oil or use a low-fat alternative.
Share: