| Type | Per person |
|---|---|
| Energy | 180 kcal |
| Fat | 12 gr |
| of which saturated | 1 gr |
| Carbohydrates | 10 gr |
| of which sugars | 9 gr |
| Fibres | 5 gr |
| Protein | 4 gr |
| Salt | 0.01 gr |
Aubergine dip with cucumber
Side dish
10 - 20 min
With seasonal products
315gr vegetables p.p.
Ingredients
| 2 | aubergines |
| 1 | cucumber |
| 1 clove | garlic |
| 2 tablespoons | lemon juice |
| - | pepper |
| 2 tablespoons | olive oil |
| 2 tablespoons | coriander |
| 1 teaspoon | honey |
| 40 g | unsalted walnuts |
| 2 | shallots |
Preparation
- Prick the aubergines here and there with a fork. Put them under a hot grill for 10 - 15 minutes until they are soft and the skin is slightly wrinkled. Keep watching carefully and keep an eye on it, it can suddenly go too fast.
- Peel the garlic and shallot and chop finely.
- When the aubergines come out from under the grill, halve the aubergines and remove the flesh. Put the flesh in a bowl, add the lemon juice and mash the flesh with a fork.
- Mix the oil, honey, coriander and freshly ground pepper into the flesh and stir until smooth. Add the chopped garlic and shallots. Chop the walnuts and add these to the mixture as well.
- Then let the dip cool for a while, keeping it covered in the fridge.
- Meanwhile, wash the cucumber and cut it into slightly thicker slices.
- When served, spread the dip on the cucumber slices.
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Nutritional values
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