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🍽️ Baked Potatoes with Eggplant Dip

241 kcal · 30 min · 4 servings

Ingredients

• 500 g new potatoes
• 3 tsp olive oil
• coarse sea salt
• 2 garlic cloves
• 600 g eggplants (2 eggplants)
• 0.5 lemon
• 0.5 bunch basil
• salt
• pepper
• 1 tsp. ground coriander

Instructions

1. 1. Thoroughly wash the potatoes under running water.
2. 2. Dry the potatoes and cut them in half lengthwise.
3. 3. Place the potato halves cut-side up on a baking sheet lined with baking paper.
4. 4. Brush the cut surfaces of the potatoes with one teaspoon of olive oil.
5. 5. Sprinkle the oiled surfaces with sea salt.
6. 6. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
7. 7. Put the tray in the oven and bake the potatoes for 15 minutes.
8. 8. Peel the garlic cloves in the meantime.
9. 9. Finely chop the garlic.
10. 10. Wash the eggplants and cut them in half lengthwise.
11. 11. Score the cut surfaces of the eggplants in a crosshatch pattern about one centimeter deep.
12. 12. Press the chopped garlic into the cuts of the eggplants.
13. 13. Sprinkle the eggplants with sea salt as well.
14. 14. Place the eggplant halves cut-side up on the baking sheet with the potatoes.
15. 15. Bake everything together in the oven for another 30 minutes.
16. 16. Turn off the oven when the cooking time is up.
17. 17. Keep the potato halves warm in the cooling oven.
18. 18. Remove the baked eggplants from the oven.
19. 19. Carefully scoop the soft flesh of the eggplants out of the skin with a spoon.
20. 20. Puree the eggplant flesh until smooth using a hand blender.
21. 21. Squeeze the juice from the half lemon.
22. 22. Wash the basil and shake it dry.
23. 23. Pluck the basil leaves from the stems.
24. 24. Set aside a few nice leaves for decoration.
25. 25. Finely chop the remaining basil.
26. 26. Stir the chopped basil and the remaining olive oil into the eggplant puree.
27. 27. Season the dip with salt, pepper, coriander, and about one teaspoon of lemon juice.
28. 28. Garnish the dip with the reserved basil leaves.
29. 29. Serve the eggplant dip together with the baked potatoes.

Nutrition per serving

• kcal: 241
• Protein: 8 g · Fett/Fat: 5 g · Carbs: 38 g