Eggplant Dip with Tomato

نديم الشيبانيCocinero

Ingredientes

• Large Eggplant
  2 pieces
• Red Tomatoes
  6 pieces
• Garlic Cloves
  3 cloves
• Aceite de oliva
  4 tablespoons
• Parsley for Garnish
  2 tablespoons
• Salt to Taste
  0

Pasos

1. 1

   Wash the tomatoes with water, then place them on a non-stick baking sheet, cover with aluminum foil, and put them in the oven to roast.

   Herramientas necesarias:

   Bandeja para hornear

   10 minutos
2. 2

   Wash the eggplant thoroughly and cut it in half, then wrap it in aluminum foil and place it in the oven until fully cooked.

   Herramientas necesarias:

   Bandeja para hornear

   20 minutos
3. 3

   Remove the tomatoes and eggplant from the oven and set them aside to cool.

   5 minutos
4. 4

   Mash the garlic cloves finely using a garlic press.

   Herramientas necesarias:

   🍳

   Garlic Press

   5 minutos
5. 5

   Scoop out the flesh of the eggplant with a spoon and place it in a bowl, mash it well and set it aside.

   Herramientas necesarias:

   Cuchara

   Tazón para mezclar

   5 minutos
6. 6

   Peel the roasted tomatoes and place them in a bowl, then mash them well using a garlic press.

   Herramientas necesarias:

   🍳

   Garlic Press

   Tazón para mezclar

   5 minutos
7. 7

   Add the tomatoes on top of the eggplant, then add salt and garlic, and mix well with a spoon.

   Herramientas necesarias:

   Cuchara

   5 minutos
8. 8

   Pour the eggplant mixture into a dish, drizzle with olive oil, and garnish with fresh parsley leaves, then refrigerate until serving.

   5 minutos
9. 9

   Remove the dish from the refrigerator and serve the eggplant dip with roasted tomatoes cold.

   5 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Aceite de olivapor 100g

Energía884 kcal

Grasa total100 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas