Battered Eggplant Slices
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
715
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 715 cal. | (34 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 522 mg | (13 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the eggplant
- 2 Eggplant
- Pastry flour
- For the batter
- 100 grams Pastry flour
- 30 grams grated Parmesan
- ½ tsp Curry powder
- 1 egg yolk
- 1 Tbsp butter
- ⅛ l beer
- 2 egg whites
- Frying oil
- For the rice
- 250 grams Long grain rice
- 1 bunch Basil
- 50 grams grated Parmesan
Preparation steps
1.
For the eggplant, rinse them, cut off the ends and then cut into thick slices. Shower with salt and let stand for 30 minutes. Rinse and pat dry.
For the batter, combine the flour, cheese, curry powder, egg yolks, melted butter and salt and then stir in the beer. Whisk the egg whites until stiff and then fold in.
Heat the oil to 180ºC (approximately 350ºF).
Turn the eggplant slices in flour and with a fork pull them through the batter. Bake in succession until golden. Remove with a slotted spoon and drain.
2.
For the rice, cover it with water and cook for 16 minutes.
Pluck the basil leaves and mix into the rice. Arrange on plates with the battered eggplant slices and serve showered with Parmesan.
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