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Eggplant Puree

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Ingredients
  Sliced eggplant 1 1⁄4 Pound (Aubergines)
  Coarsely chopped tomatoes 7 Ounce
  Garlic 2 Clove (10 gm), halved
  Vinegar 1 Teaspoon
  Sour cream 4 Tablespoon (Crème Fraiche)
  Curry powder 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Put the eggplant (aubergines), tomatoes, garlic and 4 tablespoons (2 tablespoons) of water in a casserole.
Cover and microwave on HIGH for 10 minutes.
Leave to stand for 2 minutes.
Drain the contents of the casserole and discard the cooking liguid.
Puree the vegetables in a food processor, adding the vinegar, sour cream (creme fraiche) and curry powder.
Add salt and puree once more.
Taste before adding pepper.
Pour the puree into a dish

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 312 Calories from Fat 120

% Daily Value*

Total Fat 14 g21.1%

Saturated Fat 7.2 g36.1%

Trans Fat 0 g

Cholesterol 31.2 mg10.4%

Sodium 468.7 mg19.5%

Total Carbohydrates 47 g15.8%

Dietary Fiber 22.7 g90.9%

Sugars 20.8 g

Protein 10 g19.4%

Vitamin A 43.5% Vitamin C 69.4%

Calcium 16.7% Iron 16.2%

*Based on a 2000 Calorie diet

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Eggplant Puree Recipe