Malidzano Eggplant Spread

Vegetarian
Gluten Free
Health score
19%
Malidzano Eggplant Spread
40 min.
6
303kcal

Suggestions

Looking for a delicious and easy-to-make vegetarian dip that's perfect for your next gathering or as a tasty addition to your meal? Look no further than this mouthwatering Malidzano Eggplant Spread! This gluten-free recipe is not only vegetarian-friendly but also packed with flavors that will have your taste buds dancing. With a total preparation time of just 40 minutes, you'll have a delightful condiment, dip, spread, or even a side dish that can serve up to six people.

This Malidzano Eggplant Spread boasts a rich and creamy texture, thanks to the combination of roasted eggplant, crumbled feta cheese, minced garlic, and finely ground walnuts. The blend of these ingredients is bound together with the perfect amount of olive oil and seasoned with a touch of salt and pepper. Each bite offers a harmonious balance of protein, fat, and carbs, with a caloric breakdown of 11.51% protein, 67.27% fat, and 21.22% carbs.

Whether you're hosting a casual get-together or want to elevate your dining experience, this Malidzano Eggplant Spread is sure to impress your friends and family. Serve it as a side dish, appetizer, or even a versatile spread to enjoy with your favorite gluten-free crackers, fresh vegetables, or warm pita bread. So why wait? Gather your ingredients, preheat your oven, and let's get cooking! Your taste buds will thank you for this delightful culinary adventure.

Ingredients

  • medium eggplant 
  • 1.5 cups feta cheese crumbled
  • cloves garlic minced
  • 0.3 cup olive oil 
  • pinch salt and pepper to taste
  • 0.5 cup walnuts finely

Equipment

  • food processor
  • bowl
  • oven
  • knife

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes.
  3. Remove from the oven, cool slightly, peel, and cut into chunks. Set aside in a bowl to drain off some of the liquid.
  4. Place the eggplant chunks into the container of a food processor, along with the garlic, feta cheese, walnuts, and olive oil. If it doesn't all fit, do this in batches then stir together. Process until well blended with just a few small chunks. The consistency should be thick.
  5. Transfer to a bowl, and season with salt and pepper.
  6. Serve as a side dish or appetizer.

Nutrition Facts

Calories303kcal
Protein11.51%
Fat67.27%
Carbs21.22%

Properties

Glycemic Index
17.83
Glycemic Load
2.69
Inflammation Score
-6
Nutrition Score
14.959565266319%

Flavonoids

Cyanidin
0.26mg
Delphinidin
196.23mg
Apigenin
0.01mg
Luteolin
0.01mg
Kaempferol
0.01mg
Myricetin
0.03mg
Quercetin
0.13mg

Nutrients percent of daily need

Calories:302.93kcal
15.15%
Fat:23.84g
36.68%
Saturated Fat:6.91g
43.17%
Carbohydrates:16.92g
5.64%
Net Carbohydrates:9.35g
3.4%
Sugar:8.36g
9.29%
Cholesterol:33.38mg
11.13%
Sodium:439.25mg
19.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.18g
18.36%
Manganese:0.91mg
45.41%
Fiber:7.57g
30.26%
Vitamin B2:0.42mg
24.59%
Calcium:218.75mg
21.88%
Phosphorus:218.13mg
21.81%
Vitamin B6:0.43mg
21.43%
Folate:72µg
18%
Copper:0.36mg
17.92%
Potassium:598.77mg
17.11%
Vitamin E:2.12mg
14.14%
Magnesium:55.09mg
13.77%
Vitamin K:14.41µg
13.72%
Vitamin B1:0.18mg
12.29%
Zinc:1.77mg
11.81%
Vitamin B5:1.07mg
10.74%
Vitamin B12:0.63µg
10.56%
Selenium:7.07µg
10.11%
Vitamin B3:1.98mg
9.91%
Vitamin C:5.79mg
7.02%
Iron:1.14mg
6.33%
Vitamin A:213.05IU
4.26%
Source:Allrecipes
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