Low Sodium Aubergine Spread
Elevate your appetizer game with this deliciously rich and wholesome Low Sodium Aubergine Spread, a heart-healthy twist on a classic Mediterranean favorite. Perfect for those seeking bold flavors without the extra salt, this spread stars roasted aubergines (eggplants) as the creamy base, infused with fresh garlic, fragrant parsley, and aromatic basil. A hint of zesty lemon juice and a drizzle of extra virgin olive oil tie together its velvety texture and vibrant taste. Ready in under an hour, this easy-to-make recipe is ideal for spreading on whole-grain crackers or pairing with crisp vegetable sticks for a satisfying snack or party starter. Whether served warm or chilled, this versatile spread is a crowd-pleaser packed with nutrients and flavor!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 medium aubergines (eggplants)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 large fresh garlic cloves
- 2 tablespoons fresh parsley
- 10 fresh basil leaves
- 0.5 teaspoon ground black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the aubergines and dry them thoroughly. Place them on a baking tray lined with parchment paper.
Step 3
Pierce each aubergine a few times with a fork to allow steam to escape during roasting.
Step 4
Place the tray with aubergines in the preheated oven and roast for 35-40 minutes, turning halfway through until the skin is charred and the flesh is soft.
Step 5
Remove the aubergines from the oven and allow them to cool until they can be handled safely.
Step 6
While the aubergines are cooling, peel the garlic cloves and chop them roughly. Finely chop the fresh parsley and basil.
Step 7
Once the aubergines are cool, cut them in half lengthwise and scoop out the soft flesh with a spoon into a medium-sized mixing bowl. Discard the skins.
Step 8
Using a fork or a potato masher, mash the aubergine flesh until it's smooth but still has some texture.
Step 9
Add the chopped garlic, parsley, basil, lemon juice, olive oil, and ground black pepper to the aubergine. Mix well to combine all ingredients.
Step 10
Taste and adjust the seasoning if necessary, keeping in mind this is a low sodium recipe. You can add more pepper or a dash of vinegar for extra flavor.
Step 11
Transfer the aubergine spread to a serving dish. It can be served warm or chilled, accompanied by whole grain crackers or vegetable sticks.
Step 12
Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
| Serving size | (1107.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 714.5 |
| Total Fat 46.6g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25.4mg | 0% |
| Total Carbohydrate 63.3g | 0% |
| Dietary Fiber 35.4g | 0% |
| Total Sugars 21.8g | |
| Protein 24.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 751.5mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 3178.5mg | 0% |
Source of Calories