Mashed Eggplant with Kebabs
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1031
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,031 cal. | (49 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 83 g | (72 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 2.9 mg | (290 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.3 mg | (228 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,505 mg | (38 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 30 g | |||
| Uric acid | 526 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- 2 cloves garlic cloves (finely chopped)
- 4 Tbsps olive oil
- ½ unwaxed Orange (juiced, zest grated)
- 1 tsp lemon juice
- 4 cups Pork (e. g. loin, cut into bite-sized pieces)
- 1 ⅔ cups Chorizo (sliced)
- 24 fresh bay leaves
- 1 cup cherry Tomatoes
Preparation steps
1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 8 and line a baking tray with greaseproof paper.
2.
Pierce the aubergines with a fork and place on the prepared baking tray. Bake for around 30 minutes until the aubergines are soft and the skin is dark. Remove from the oven, leave to cool and then halve lengthways.
3.
Scoop the flesh out with a spoon and mash roughly. Fry the flesh and the garlic in 2 tbsp hot oil. Quench with the orange juice, reduce the heat and simmer, stirring continuously, until the mixture thickens. Season with lemon juice, salt, ground black pepper and orange zest.
4.
Alternately skewer the pork, chorizo and bay leaves onto 8 kebab sticks. Season with salt and ground black pepper and fry in the remaining oil for around 8 minutes until golden brown. Add the tomatoes for the last 3-4 minutes.
5.
Arrange the skewers and the aubergine medley on plates and drizzle with a little oil from the pan. Serve immediately.
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