Snacks & finger food
Linseed crackers with mutabbal beitinjan (eggplant dip)
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 980 min
- Total
- 980 min
- Yield
- 4 portions
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- Category
- Snacks & finger food
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Easy
- eggplant
- 1
- garlic
- 3 cloves
- olive oil
- 50 g
- lemon juice
- 1 tbsp
- sea salt
- 0.5 tsp
- ground black pepper
- 1–2 pinches
- pitted Kalamata olives
- 40 g
- ground cumin
- 1 tsp
- fresh flat-leaf parsley
- 3 sprigs
- tahini
- 20 g
- natural yoghurt
- 30 g
- flaxseeds
- 230 g
- onion
- 30 g
- garlic
- 1 cloves
- red capsicum
- 100 g
- green capsicum
- 100 g
- tomatoes
- 400 g
- sun-dried tomatoes
- 4
- water
- 250 g
- dried Italian herbs
- 2 tsp
- sea salt
- 0.5 tsp
- pomegranate
- pomegranate
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 649.9 mg
- Protein
- 18.4 g
- Energy
- 2,543.9 kJ
- Calories
- 608 kcal
- Fat
- 48.6 g
- Fibre
- 25.6 g
- Saturated fat
- 6.6 g
- Carbohydrates
- 13.5 g