Eggplant Slices and Goat Cheese
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
460
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 380 mg | (10 %) | ||
| Calcium | 717 mg | (72 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 generous pinch lemon zest (untreated)
- 1 Tbsp lemon juice
- 4 Tbsps olive oil
- 1 tsp freshly chopped thyme
- Red pepper flakes
- salt
- 400 grams Goat cheese (cut resistant)
- 2 Eggplant
- 4 sprigs thyme (with woody stems)
Preparation steps
1.
Mix the lemon zest with the lemon juice, 2-3 tablespoons olive oil and thyme. Season with chile pepper and salt. Drizzle the goat cheese with the oil and let rest.
2.
Rinse the eggplants, remove the ends and cut lengthwise in 8 large slices, 8 mm (approximately 5/16 inch) thick. Use the rest elsewhere. Salt the eggplant slices and let rest about 10 minutes to draw out water, then pat dry and brush with oil. Grill on a hot grill on both sides for 4-5 minutes. Remove from heat. For each serving, take 2 slices and lay crosswise over each other. Place the goat cheese in the middle and wrap the eggplant slices over top. Secure with thyme and serve.
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