Moroccan Eggplant Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 34.5 μg | (58 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 543 mg | (14 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the eggplant
- 2 Eggplant (500 grams each)
- salt
- lemon juice
- 1 red Bell pepper
- 1 yellow Bell pepper
- olive oil (to fry)
- For the dressing
- 3 Tbsps olive oil
- 2 Tbsps lemon juice
- 2 chopped garlic cloves
- 1 chopped shallot
- 1 tsp noble sweet ground paprika
- ¼ tsp cayenne pepper
- Also
- ½ bunch parsley
Preparation steps
For the eggplant, cut the eggplant lengthwise into 2 cm thick slices and sprinkle with lemon juice. Put the slices in water and season with salt. Let sit for about 30 minutes then remove, drain and set aside.
Preheat the grill.
Rinse the bell peppers, cut in half, remove seeds and ribs and place with the skin sides up on a baking sheet lined with foil. Bake in preheated oven until the skin turns black and bubbles. Then take out the halves, cover with a damp kitchen towel and let stand briefly. Then remove the skin and cut into narrow strips.
Place the eggplant under running water and pat the slices dry with paper towels. Heat some olive oil in a pan and cook the eggplant slices in portions until golden brown on both sides over high heat. Remove and cut or chop into small cubes.
Mix all the ingredients for the dressing together. Mix the bell peppers with the eggplant and dressing, let stand briefly, season and arrange on plates. Serve with sprinkled freshly chopped parsley.
