Eggplant Dip with Tomato

نديم الشيبانيCuisinier

Ingrédients

• Large Eggplant
  2 pieces
• Red Tomatoes
  6 pieces
• Garlic Cloves
  3 cloves
• Huile d'olive
  4 tablespoons
• Parsley for Garnish
  2 tablespoons
• Salt to Taste
  0

Mesures

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.

   Matériel requis:

   Plaque de cuisson

   10 minutes
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.

   Matériel requis:

   Plaque de cuisson

   20 minutes
3. 3

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

   5 minutes
4. 4

   Mash the garlic cloves finely using a garlic press.

   Matériel requis:

   🍳

   Garlic Press

   5 minutes
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.

   Matériel requis:

   Cuillère

   Bol de mélange

   5 minutes
6. 6

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

   Matériel requis:

   🍳

   Garlic Press

   Bol de mélange

   5 minutes
7. 7

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

   Matériel requis:

   Cuillère

   5 minutes
8. 8

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

   5 minutes
9. 9

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

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Huile d'olivepour 100g

Énergie884 kcal

Lipides totaux100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques