Roasted eggplant puree with fresh veggies
The first thing that stands out is the soft and pleasant texture of this baked eggplant puree. Shortly after the first bite, you feel a combination of tastes that transition from delicate to spicy. It's hard to stop on the first try, the garlic and tomato combo in this blend of ingredients is the intruder that makes you wish for another bite.
Servings: 4 people
Calories: 143kcal
Ingredients
- 2 medium eggplants
- 1 small bell pepper
- 1 small onion
- 3 cloves garlic
- 1 cup tomatoes finely choped
- 1 handful parsley fresh, finely chopped
- 1 tsp thyme fresh
- 1.5 tsp salt
- 1 tsp smoked paprika
- 2 tbsp sunflower oil
Instructions
- Wash the eggplants and pierce them a few times with a fork. Place on a baking tray
- Bake the eggplants in a preheated oven at 400F for 35-40 minutes
- Remove the eggplants from the oven and remove the skin
- Place the eggplants on a cutting board and smash them using a fork. Let cool then remove excess liquids.
- Wash the veggies and the herbs then finely chop everything. Place in a big bowl
- Season with salt and paprika, and coat with sunflower oil
- Add the smashed eggplants to the veggies and gently mix everything
- Drain excess liquids if any
- Serve with pleasure!
Nutrition
Calories: 143kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 881mg | Potassium: 706mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1297IU | Vitamin C: 38mg | Calcium: 39mg | Iron: 1mg