Aubergine Halloumi Skewers
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1226
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,226 cal. | (58 %) | ||
| Protein | 77 g | (79 %) | ||
| Fat | 101 g | (87 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 20.7 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 744 mg | (19 %) | ||
| Calcium | 3,726 mg | (373 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 15.8 mg | (198 %) | ||
| Saturated fatty acids | 57.4 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 224 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 red pepper (halved lengthways and seeds removed)
- ⅔ cup olive oil
- 2 red chili peppers (seeds removed and finely chopped)
- 1 clove garlic cloves (finely chopped)
- 2 Eggplant
- 4 ½ cups Halloumi cheese (cut into thick slices)
- rosemary (to garnish)
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Mandoline, 1 Sieve, 1 Peeler
Preparation steps
1.
Heat the broiler to the highest setting. Brush the peppers with a little oil and place under the broiler skin sides up until the skin has blackened. Remove the skins and chop the flesh finely.
2.
Heat 2 tbsp oil in a pan and gently cook the chopped chile and garlic until soft. Add the chopped bell pepper, season with salt and pepper and set aside.
3.
Cut the eggplants lengthways into 1/2 cm/1/4 " slices.
4.
Heat 3 tbsp oil in a skillet and fry the eggplant slices in batches until they are golden brown. Drain on kitchen paper, set aside and keep warm.
5.
Heat the remaining oil in the skillet and fry the sliced halloumi until browned. Season with salt and pepper.
6.
Spoon a little of the chile mixture onto each halloumi slice, wrap in a slice of eggplant and secure with toothpicks.
7.
Serve immediately garnished with the remaining chile sauce and the rosemary sprigs.
