Устройства и аксесоари
Linseed crackers with mutabbal beitinjan (eggplant dip)
Подготовка 20 мин.
Общо 16ч. 20 мин.
4 portions
Съставки
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
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ground black pepper to taste1 - 2 pinches
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pitted Kalamata olives40 g
-
ground cumin1 tsp
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fresh flat-leaf parsley leaves only3 sprigs
-
tahini (see Tips)20 g
-
natural yoghurt30 g
Flaxseed (linseed) crackers
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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
Трудност
лесно
Хранене за 1 portion
Натрий
649.9 mg
Протеин
18.4 g
Калории
2553.8 kJ /
608 kcal
Мазнини
48.6 g
Фибри
25.6 g
Наситените мазнини
6.6 g
Въглехидрати
13.5 g
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