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Aubergine Halloumi Skewers

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Aubergine Halloumi Skewers
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
830
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie830 kcal(40 %)
Protein30.5 g(31 %)
Fat72.74 g(63 %)
Carbohydrates19.87 g(13 %)
Sugar added0 g(0 %)
Roughage8.26 g(28 %)
Vitamin A43.84 mg(5,480 %)
Vitamin D0 μg(0 %)
Vitamin E1.09 mg(9 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.13 mg(12 %)
Niacin2.71 mg(23 %)
Vitamin B₆0.37 mg(26 %)
Folate68.45 μg(23 %)
Pantothenic acid0.82 mg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C84.74 mg(89 %)
Potassium759.03 mg(19 %)
Calcium999.5 mg(100 %)
Magnesium47.15 mg(16 %)
Iron1.01 mg(7 %)
Iodine0.3 μg(0 %)
Zinc0.55 mg(7 %)
Saturated fatty acids28.27 g
Cholesterol96.65 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
red pepper (halved lengthways and seeds removed)
cup
2
red chile (seeds removed and finely chopped)
1 clove
garlic (finely chopped)
2
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.