Eggplant Dip with Tomato

نديم الشيبانيCuoco

Ingredienti

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

Passi

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.

   Utensili necessari:

   Teglia da forno

   10 min
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.

   Utensili necessari:

   Teglia da forno

   20 min
3. 3

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

   5 min
4. 4

   Mash the garlic cloves finely using a garlic press.

   Utensili necessari:

   🍳

   Garlic Press

   5 min
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.

   Utensili necessari:

   Cucchiaio

   Ciotola per mescolare

   5 min
6. 6

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

   Utensili necessari:

   🍳

   Garlic Press

   Ciotola per mescolare

   5 min
7. 7

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

   Utensili necessari:

   Cucchiaio

   5 min
8. 8

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

   5 min
9. 9

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

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Olio d'olivaper 100g

Energia884 kcal

Grassi totali100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag