Aubergine Pitta Pockets
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1233
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,233 cal. | (59 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 210 g | (140 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 39.3 g | (131 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,424 mg | (36 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 274 mg | (91 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Pre-heat the oven to 200°C | 400F | gas 6.
2.
Place the aubergine and cumin seeds in a roasting tray and cover with the olive oil. Season to taste and roast for 10-15 minutes until lightly golden in colour.
3.
Remove from the oven and transfer to a food processor. Add the lemon juice and blitz until smooth.
4.
Add the parsley leaves and pulse a few times. Spoon into a bowl.
5.
Add the peas and sun-dried tomato and stir well. Adjust the seasoning if necessary.
6.
Spread the pitta with aubergine spread and garnish with the flaked fish. Serve on plates.
