Eggplant Cream With Feta Pesto Recipe

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Ingredients:

Serving

1 lb eggplant
1 garlic clove, crushed
2 tbsp olive oil
1 tsp lemon juice or 1 tsp vinegar
salt and pepper , to taste
2 oz feta cheese, fresh
2 -3 tsp basil pesto, fresh
4 -8 oz tomatoes, fresh
1 -2 oz feta cheese
fresh thyme , springs (or other herbs) (optional)

Directions:

Prick eggplant, place them in a baking pan and bake at 350F in the oven for about one hour or until soft (or broil the eggplant for about 15 mintues turning several times, check if soft).
Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.
Peel eggplant while still hot and chop flesh into pieces. Drain if necessary over a colander.
Blend eggplant with garlic, oil, lemon or vinegar, salt and pepper together until smooth.
With the fork work together cheese and pesto until combined.
Spoon eggplant cream in cups (as smaller as prettier).
Place tomato pieces over the cream.
Spoon a smaller amount of cheese-pesto over tomatoes.
Top with a small piece of feta or Camembert cheese and decorate with herbs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	36.65 Kcal (153 kJ)
Calories from fat	25.32 Kcal
		% Daily Value*
Total Fat	2.81g	4%
Cholesterol	4.42mg	1%
Sodium	61.2mg	3%
Potassium	76.02mg	2%
Total Carbs	1.97g	1%
Sugars	1.37g	5%
Dietary Fiber	0.77g	3%
Protein	1.1g	2%
Vitamin C	1.9mg	3%
Iron	0.1mg	0%
Calcium	28.5mg	3%

Amount Per 100 g
Calories	95.04 Kcal (398 kJ)
Calories from fat	65.66 Kcal
		% Daily Value*
Total Fat	7.3g	4%
Cholesterol	11.45mg	1%
Sodium	158.72mg	3%
Potassium	197.14mg	2%
Total Carbs	5.1g	1%
Sugars	3.55g	5%
Dietary Fiber	1.99g	3%
Protein	2.84g	2%
Vitamin C	5mg	3%
Iron	0.1mg	0%
Calcium	73.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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