Aubergine tapenade with coriander

Name: aubergine tapenade with coriander
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 eggplant in cubes; 1 toe garlic pressed; 1 tin can tomato paste 70 g; teaspoon cinnamon; 1 tablespoon fresh coriander in strips

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).

Ingredients

Kitchen Stuff

hand blender or food processor

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

how many carbohydrates are in garlic sauce

ketogenic very low carb diet an introduction

hollyhock health benefits uses of hollyhocks

the healing power of black cumin oil

how many calories are in cumin seeds dried

Nutrition

400Calories

Sodium1% DV15mg

Fat34% DV22g

Protein14% DV7g

Carbs15% DV44g

Fiber28% DV7g

Loved it