Eggplant Dip with Tomato

نديم الشيبانيChef

Ingredjenti

• Large Eggplant
  2 pieces
• Red Tomatoes
  6 pieces
• Garlic Cloves
  3 cloves
• Żejt tal-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.

   Għodda meħtieġa:

   Tegħlija tal-forn

   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.

   Għodda meħtieġa:

   Tegħlija tal-forn

   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.

   Għodda meħtieġa:

   🍳

   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.

   Għodda meħtieġa:

   Spoon

   Bowl tal-ħawt

   5 min
6. 6

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

   Għodda meħtieġa:

   🍳

   Garlic Press

   Bowl tal-ħawt

   5 min
7. 7

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

   Għodda meħtieġa:

   Spoon

   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 tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Żejt tal-olivagħal kull 100g

Enerġija884 kcal

Xaħam Totali100 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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