45kcal
3g
9g
2g
0g
1g
6g
3mg
- 400g / 14.11oz Eggplant
- 1 tbsp Olive oil
- 4 Tomato
- 1 handful fresh Basil leaves
- 1 tsp Pine nuts
- 1 pinch Garlic powder
- 1 tbsp fresh Lemon juice
1. Preheat the oven to 180°C (356°F).
2. Line a baking sheet with parchment paper.
3. Halve the 400g / 14.11oz Eggplant lengthwise, brush with 1 tbsp Olive oil, and place on the baking sheet.
4. Bake for 40-45 minutes, then cover with foil and bake for another 20 minutes.
5. Dice 4 Tomatoes and remove the stems.
6. Place 1 handful fresh Basil leaves, 1 tsp Pine nuts, a pinch of Garlic powder, 1 tbsp Olive oil, and 1 tbsp fresh Lemon juice in a blender.
7. Let the Eggplant cool slightly, scoop out the flesh, and add it to the blender.
8. Blend until smooth.
9% of RDI
22% of RDI
9% of RDI
0% of RDI
0% of RDI
22% of RDI
15% of RDI
For a healthier option, you can reduce the amount of olive oil or use a low-fat alternative.
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