Marinated Eggplant
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
299
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 small Eggplant
- salt and freshly ground pepper
- 10 Tbsps olive oil
- 1 red onion
- 2 garlic cloves
- 2 Tbsps light balsamic vinegar
- 50 grams black olives
- 2 Tbsps flat-leaf parsley (for garnish)
Preparation steps
1.
Rinse and trim the eggplant and cut lengthwise into slices. Lay the slices side by side in a baking dish and shower with salt. Leave to infuse for 15-20 minutes.
2.
Pat the eggplant slices dry with kitchen towels and sauté in 8 tablespoons of olive oil in a large, non-stick pan until lightly browned. Drain briefly drain on kitchen towels.
3.
Peel and dice the onion. Peel the garlic and cut into thin slices.
For the dressing, mix the vinegar with the remaining olive oil and season with salt and pepper.
Arrange the eggplant slices on plates like a fan. Distribute the onion, garlic and olives over them and drizzle with the dressing. Leave to marinate for 15 minutes.
Serve seasoned with freshly ground pepper and garnished with parsley leaves.
