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EGGPLANT / SUN-DRIED TOMATO CAVIAR

Vegetarian Vegan Public
Course: Side dish
Preparation time: 15 minutes
Cooking time: 20 minutes
Rest time: 60 minutes
Energy: 72 kcal / serving

Instructions

  • 1.   Start by preheating your oven to 425°F (210°C).
  • 2.   Then, bake the eggplants in the oven for 20 minutes. (Check for doneness with a knife).
    Once the eggplants are cooked, remove the skin and place them in a large bowl.
  • 3.   Finely chop the garlic cloves and slice the sun-dried tomatoes.
  • 4.   Blend the sun-dried tomatoes, garlic, and eggplants with olive oil.
    Then, add salt, pepper, and the juice of half a lemon.
  • 5.   Let it rest for at least 1 to 1.5 hours before serving.

Notes & Suggestions

  • Serve with toast or crackers.

Ingredients for servings

  • 2 eggplants
  • 2 garlic cloves
  • ½ lime juice
  • 20 g of olive oil
  • 1 cup of dried tomato
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    72 kcal
    4 %
  • Fat
    5,14 g
    7 %
  • of which saturated
    0,79 g
    4 %
  • Carbohydrates
    2,7 g
    1 %
  • of which sugar
    2,33 g
    3 %
  • Protein
    1,18 g
    2 %
  • Fibers
    2,68 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.