Baked Eggplant Puree

Planning time: 15 Minutes

Cooking time: 40 Minutes

Serving: 2


• 16 tomatoes

• One cucumber

• 2 Tsp. ground pepper

• 1 Tsp. Salisaubergine olive oil

• One clove (s) garlic.

• Ground coriander


  1. Preheat the stove to high temperature. Make profound cuts in the

aubergines and spot them on a heating plate. Heat until smooth, about

30 to 40 minutes.

  1. Allow them to cool until they can be controlled, around 15 minutes for

huge aubergines and picas (or momentarily go through the blender or food

processor), and spot in a medium bowl.

  1. Blend in with oil, garlic, and cilantro. Salt and pepper to taste. Serve the

blend to go with crude vegetable snacks, for example, cucumber sticks

or then again cherry tomatoes.


Sugars: 1.8 grams

Proteins: 0.5 grams

Fat: 10.6 grams

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