Baked Eggplant Recipe | Grand Culinary - ReCiPes
Stock Foto Baked eggplant

Photo of the dish: Anthony Achilleos

Baked eggplant – a detailed recipe for cooking.

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Nutrition value of one portion:

Calories 256, total fat 21 g. saturated fats 5 g. squirrels 5 g. carbohydrates 14 g. cellulose 4 g. cholesterol 5 mg., sodium 157 mg., sugar 5 g.

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Time: 48 minutes
Complexity: easy
Servings: 4

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 500 gr. eggplant, coarsely chopped
  • 1/2 tbsp. greek yogurt
  • 3 pcs. shallots, do not peel
  • 3 cloves of garlic, do not peel
  • 1/4 Art. olive oil
  • Coarse salt and freshly ground pepper
  • Walnuts for sprinkling
  • Chopped dill



Recipe preparation:

  1. Mix eggplant, shallots and garlic with olive oil, season with salt and pepper.
  2. Bake in a preheated oven to 200 ° C for 30 minutes. Add walnuts and bake eggplant for another 8 minutes. Cool a little.
  3. Peel shallots – shallots and garlic, chop. Add to eggplant, season with salt and pepper. Season the dish with yogurt, sprinkle with nuts and dill.

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