Antipasti Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 36.4 μg | (61 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 836 mg | (21 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 500 grams bright Eggplant
- salt
- 2 Bell pepper (yellow and red)
- 2 mild red Pepperoncini
- 2 Zucchini
- 2 stalks Celery
- 2 red onions
- 2 Tbsps olive oil
- peppers
- 2 Tbsps white balsamic vinegar
- 30 grams Pine nuts
- 60 grams pitted black Olives
- 1 Tbsp Caper
- 1 tsp sugar
- thyme (for garnish)
Preparation steps
Rinse the eggplant, wipe dry, cut into 2 cm (3/4 inch) pieces, add salt and let stand for about 10 minutes.
Rinse the peppers and hot peppers, cut in half, wipe dry and remove seeds. Cut in strips. Rinse the zucchini, trim, cut in half lengthwise and cut into slices. Rinse, trim and cut the celery into pieces. Peel the onions, halve and cut into strips. Rinse the eggplant and pat dry.
In a large skillet stir-fry the eggplant, zucchini, onions, peppers, hot peppers and celery in hot oil for 4-5 minutes. Add salt and pepper, pour in the balsamic vinegar, remove from the pan and let cool.
Slightly toast the pine nuts in a frying pan. Let cool. Add the olives and the capers to the vegetables and season with salt, pepper and sugar.
Serve warm or cold garnished with thyme.
