Eggplant cream
Time: 80 minutes
Servings: 12
INGREDIENTS:
- 2 eggplants (approx. 300 g)
- 1 clove garlic (about 4 g)
- ½ red onion head (approx. 35 g)
- 35 g light mayonnaise
- Salt, pepper
PREPARATION:
1.) Preheat the oven to 170oC, on bottom-top baking mode.
2.) Wash the eggplants thoroughly and prick them with a fork.
3.) Put the eggplants in a heatproof bowl and bake for 40 minutes, then allow to cool.
4.) Meanwhile, peel the onions.
5.) After the eggplant has cooled, cut them in half and remove the seeds. Spoon the meat of the vegetables into a blender.
6.) Put the other ingredients in the blender, salt, and pepper to taste, and blend it.
7.) Serve with toast and lots of vegetables.
Nutrient data (100 g)
| Energy (kcal) | 61 |
| Protein (g) | 4 |
| Fat (g) | 4 |
| - Saturated (g) | 0 |
| - Unsaturated (g) | |
| - Multiple unsaturated (g) | |
| Carbohydrate (g) | 6 |
| - Slow-release carbs (g) | 5 |
| - Fast-release carbs (g) | 1 |
| - Sugar (g) | 4 |
| Glycemic index | 17 |
| Fiber (g) | 2 |
| Gluten-free | Yes |
| Lactose-free | Yes |
