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Eggplant Puree

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Ingredients
  Eggplants 2
  Lemon 1 , juiced
  Oil 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Cream cheese 4 Ounce
  Yogurt 2 Tablespoon
  Black olives 5 (For Decoration)
  Paprika 1 Teaspoon (To Garnish)
Directions

Preheat oven to 350° F.
Place eggplants on a baking sheet and cook for 1 hour.
Cut in half, scoop out the pulp and puree it in a blender or food processor.
Add the lemon juice, oil, garlic, cream cheese and yogurt.
Blend until smooth.
Place in a bowl and chill for several hours.
Garnish with olives and paprika.
Eggplant puree can be served in the scooped out eggplant cases.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Eggplant
Interest: 
Gourmet

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 814 Calories from Fat 554

% Daily Value*

Total Fat 64 g98%

Saturated Fat 24.8 g124.2%

Trans Fat 0 g

Cholesterol 128.6 mg42.9%

Sodium 703.7 mg29.3%

Total Carbohydrates 61 g20.4%

Dietary Fiber 28.6 g114.4%

Sugars 22.1 g

Protein 17 g33.8%

Vitamin A 86.2% Vitamin C 111.5%

Calcium 27.3% Iron 21.6%

*Based on a 2000 Calorie diet

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Eggplant Puree Recipe