Εggplant Puree


40 g low fat cheese

125 g water

250 g eggplants

40 g low fat milk

10 g all-purpose flour

1 teaspoon salt (smoked preferably)

1 pinch of nutmeg

Time of execution
40 minutes
Execution Method
Finely cut the low fat cheese
Bake the eggplants in the oven at 250°C for 25΄- 30΄ until the peel forms a crust so that you can then scoop the flesh.
In a pan mix the milk with the flour and add the salt and the nutmeg.
Mash the eggplants with the other ingredients in a mixer
Serve the puree warm; you can also add some 4ALLNUTRITION TOMATO & BASIL SAUCE.
* The grams mentioned in the recipe are indicative.
The quantities of ingredients are adjusted according to your MyFlex Menu!
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