Eggplant paste
Composition / ingredients
4
Servings:
Cooking method
Cut eggplants in half and bake in the oven at a low temperature (150 degrees) for 30-40 minutes.
Peel and boil the carrots until soft. Chop eggplant and carrot in a blender with tomato, apple, herbs, salt and oil (to taste).
Peel and boil the carrots until soft. Chop eggplant and carrot in a blender with tomato, apple, herbs, salt and oil (to taste).
Calorie content of the products possible in the dish
- Tomatoes - 23 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
