
Dispositivos y accesorios
Linseed crackers with mutabbal beitinjan (eggplant dip)
Prep. 20min
Total 16h 20min
4 portions
Ingredientes
Mutabbal beitinjan (eggplant dip)
-
eggplant (approx. 400 g), cut into halves lengthways and skin pricked all over with a fork1
-
garlic cloves unpeeled3
-
olive oil plus extra for drizzling50 g
-
lemon juice1 tbsp
-
sea salt to taste½ tsp
-
ground black pepper to taste1 - 2 pinches
-
pitted Kalamata olives40 g
-
ground cumin1 tsp
-
fresh flat-leaf parsley leaves only3 sprigs
-
tahini (see Tips)20 g
-
natural yoghurt30 g
Flaxseed (linseed) crackers
-
flaxseeds (linseeds)230 g
-
onion30 g
-
garlic clove1
-
red capsicum deseeded and cut into quarters100 g
-
green capsicum deseeded and cut into quarters100 g
-
tomatoes cut into quarters400 g
-
sun-dried tomatoes drained4
-
water room temperature250 g
-
dried Italian herbs2 tsp
-
sea salt to taste½ tsp
-
pomegranate arils, for garnishing
Inf. nutricional por 1 portion
Calorías
608 kcal /
2553.8 kJ
Proteína
18.4 g
Grasa
48.6 g
Carbohidratos
13.5 g
Fibra
25.6 g
Grasa saturada
6.6 g
Sodio
649.9 mg
¿Le gusta lo que ve?
¡Esta receta y más de 100 000 otras le esperan!
Registrarse gratis Más informaciónTambién podría gustarte...
Fennel, freekeh and orange salad
2h 25min
Eggplant and tomato breakfast hash with crispy tempeh
40min
Grain salad lettuce cups
1h 55min
Vadouvan spiced mini rolls
2h 30min
Baba ghanoush
1h
Gluten free Mediterranean bread
1h 35min
Buckwheat and almond slider buns
1h 15min
Wholegrain mustard
120h
Black tahini and beetroot hommus
1h 10min
White bean purée and anchovy on crostini
45min
Zucchini, corn and ricotta pancakes
1h 5min
Falafel with beetroot hommus
20min