Grilled Eggplant Salad with Pomegranate and Mint
Healthy, because
Even smarter
Nutritional values
This simple yet delicious salad is packed with heart-healthy nutrients including antioxidants, fiber, vitamin C and potassium.
Serve this grilled eggplant salad with slices of grilled bread, which adds a dose of fiber and tons of texture as well.
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 3 Eggplant (each 7 ounces)
- salt
- 4 sprigs mint
- 1 pomegranate
- 2 Tbsps Pomegranate vinegar
- 4 Tbsps olive oil
- freshly ground peppers
- honey (to taste)
- 2 Tbsps vegetable oil
Preparation steps
Rinse eggplants, trim and cut lengthwise into 1/4-inch thin slices. Season with a little salt and let stand 20 minutes to draw out water. Meanwhile, rinse the mint, shake dry and pluck off the leaves. Halve the pomegranate and gently scrape out seeds with a teaspoon.
Mix the vinegar with the olive oil and season with salt, pepper and a little honey. Pat the eggplant slices dry and fry on both sides in a grill pan with vegetable oil for 3-4 minutes. Remove from pan, allow to cool briefly and arrange in a bowl. Sprinkle with pomegranate seeds and mint leaves. Serve drizzled with the vinaigrette.
