Crispy Eggplant on Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 71.5 μg | (119 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 831 mg | (21 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 small Eggplant (650 grams)
- 150 grams Mozzarella
- 80 grams breadcrumbs
- 1 Tbsp chopped parsley
- 2 Tbsps grated Parmesan
- 1 fresh red chili pepper (finely diced)
- 2 eggs
- 3 Tbsps Pastry flour
- 50 grams butter
- salt
- freshly ground peppers
- 1 bunch Arugula
- ½ tsp Mustard (medium-hot)
- 2 Tbsps White vinegar
- 6 Tbsps olive oil
Preparation steps
Rinse eggplant, trim and cut into thick slices. Season with salt and let stand for about 10 minutes. Cut mozzarella into thin slices. Mix breadcrumbs with parsley, Parmesan and chile pepper cubes.
Place flour, beaten eggs and breadcrumb mixture on separate plates. Blot eggplant slices dry. Place a mozzarella slice between 2 eggplant slices. Roll eggplant parcels in the flour, then in dip eggs and finally coat in the breadcrumb mixture. Heat butter in a pan and fry the eggplant parcels in batches until golden brown on each side, 3-4 minutes. Drain on paper towels. Rinse arugula, shake dry and remove the stems. Mix mustard, oil and vinegar together. Season with salt and pepper. Arrange arugula on plates, drizzle with the vinaigrette and top with the eggplant.
