Aubergine Halloumi Skewers

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Aubergine Halloumi Skewers
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1226
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,226 cal.(58 %)
Protein77 g(79 %)
Fat101 g(87 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.8 mg(100 %)
Vitamin D3 μg(15 %)
Vitamin E4 mg(33 %)
Vitamin K20.7 μg(35 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.7 mg(64 %)
Niacin20 mg(167 %)
Vitamin B₆0.3 mg(21 %)
Folate72 μg(24 %)
Pantothenic acid1.4 mg(23 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂8.4 μg(280 %)
Vitamin C14 mg(15 %)
Potassium744 mg(19 %)
Calcium3,726 mg(373 %)
Magnesium149 mg(50 %)
Iron1.5 mg(10 %)
Iodine29 μg(15 %)
Zinc15.8 mg(198 %)
Saturated fatty acids57.4 g
Uric acid60 mg
Cholesterol224 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 red pepper (halved lengthways and seeds removed)
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)
How healthy are the main ingredients?
olive oilgarlic cloveEggplantrosemary
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.