Millet Rsotto with Eggplant and Zucchini
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
338
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 1,406 mg | (35 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 small Eggplant (about 250 grams)
- 2 small Zucchini (about 250 grams)
- 500 grams onions
- 3 garlic cloves
- 3 Tbsps olive oil
- 150 grams Millet
- 500 milliliters Vegetable broth
- 1 sprig rosemary
- 1 kilogram Tomatoes
- cayenne pepper
- salt
- freshly ground peppers
Preparation steps
1.
Peel the onions and garlic. Halve the onions lengthwise and cut lengthwise into thin slices. Cut the garlic in half and cut into thin slices.
Heat oil in a large pot and saute the onions and garlic in it until translucent. Add the millet and saute briefly. Pour the vegetable broth and cook covered over low heat for 20 minutes.
2.
Meanwhile, rinse the eggplant and zucchini, cut in half lengthwise and cut into slices.
3.
Add the eggplant, zucchini and rosemary into the millet and cook together for about 8 minutes.
4.
Blanch the tomatoes, peel, cut into quarters, cut out the core and dice the pulp. Add the diced tomatoes to the millet and simmer for another 3-5 minutes. Season with salt, pepper and a dash of cayenne pepper.
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