Filter
Reset
Sort ByRelevance
MSTINAWU
Aubergine tapenade with coriander
A nice Mediterranean recipe. The vegetarian side dish contains the following ingredients: olive oil, eggplant (diced), garlic (pressed), tomato puree (70 g), cinnamon and fresh coriander (in strips).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a non-stick pan and fry the aubergine lightly brown and soft in 5 minutes.
-
Add the garlic and tomato paste and cook for 1 minute.
-
Puree the warm eggplant mixture coarsely in a food processor or in a high bowl with a hand blender.
-
Stir the cinnamon and coriander through the eggplant puree and season the tapenade with salt and pepper.
-
Let cool, scoop in a dish and put the tapenade in the fridge for at least 30 minutes so that the flavors can withdraw..
Blogs that might be interesting
-
15 minSide dishcranberry compote (pot), frozen blueberries (250 gr.), frozen raspberries (250 gr.), pomegranate, carambola,fast cranberry compote -
25 minSide dishready-to-eat avocado, sour cream, Sauce Guru mexican habanero fever, lime,avocado habanero fever dip -
15 minSide dishpurple carrot, lemon, chickpeas in pot, tastytome tomatoes, fresh fresh mint, lamb's lettuce, Dodoni goat cheese in oil and herbs in pot, roasted black sesame seeds,salad of purple carrots -
10 minSide disheggplant, lemon, traditional olive oil, dried oregano, fresh flat parsley,grilled eggplant
Nutrition
400Calories
Sodium1% DV15mg
Fat34% DV22g
Protein14% DV7g
Carbs15% DV44g
Fiber28% DV7g
Loved it