Eggplant Dip with Tomato

نديم الشيبانيCozinheiro

Ingredientes

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

Passos

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.

   Utensílios necessários:

   Tabuleiro de forno

   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.

   Utensílios necessários:

   Tabuleiro de forno

   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.

   Utensílios necessários:

   🍳

   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.

   Utensílios necessários:

   Colher

   Tigela de mistura

   5 minutos
6. 6

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

   Utensílios necessários:

   🍳

   Garlic Press

   Tigela de mistura

   5 minutos
7. 7

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

   Utensílios necessários:

   Colher

   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

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Azeitepor 100g

Energia884 kcal

Gordura Total100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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