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🍆 Pimenton Roasted Eggplant

185 kcal · 35 min · 4 servings

Ingredients

• 1 große Eggplant
• 3 EL Tomato ketchup
• 4 EL Mayonnaise
• 1 TL Sweet paprika powder
• 1/2 TL Smoked paprika powder (Pimentón)
• 1 Prise Salt
• 1 kleine Garlic clove
• 100 g Canned sardines (in oil)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius (conventional heat).
2. 2. Poke the washed eggplant several times with a fork.
3. 3. Place the eggplant on a baking sheet lined with parchment paper and bake for 30 minutes until soft.
4. 4. Cut open the cooled eggplant and carefully remove the flesh from the skin.
5. 5. Mix the eggplant flesh with mayonnaise, ketchup, both paprika powders, salt, and the crushed garlic.
6. 6. Drain the sardines, remove bones and skin, and roughly break them into the mixture.
7. 7. Chill the salad in the refrigerator for 15 minutes before serving.

Nutrition per serving

• kcal: 185
• Protein: 6 g · Fett/Fat: 12 g · Carbs: 14 g