Malidzano Eggplant Spread

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

Suggestions


Discover the delightful flavors of Malidzano Eggplant Spread, a versatile and delicious addition to your culinary repertoire. This vegetarian and gluten-free spread is perfect for those looking to indulge in a healthy yet satisfying dish. With its rich, creamy texture and the savory notes of roasted eggplant, crumbled feta, and garlic, this spread is sure to impress your family and friends.

Ready in just 40 minutes, Malidzano Eggplant Spread is not only quick to prepare but also packed with nutrients. Each serving contains approximately 303 calories, making it a guilt-free option for any meal. Whether you're hosting a gathering or simply looking for a tasty condiment to elevate your everyday meals, this spread serves as an excellent dip, condiment, or spread.

The combination of roasted eggplants and finely ground walnuts adds depth and richness, while the feta cheese brings a delightful tanginess that perfectly balances the flavors. Serve it alongside fresh vegetables, pita bread, or as a topping for your favorite dishes. This spread is not just a treat for your taste buds; it's also a celebration of wholesome ingredients that nourish your body.

Join the ranks of cooking enthusiasts who have fallen in love with this Mediterranean-inspired recipe. Embrace the art of making Malidzano Eggplant Spread and enjoy the vibrant flavors that will transport you to sun-kissed shores with every bite!

Ingredients

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