Baked Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 61.6 μg | (103 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 522 mg | (13 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 large Eggplant
- salt
- 150 grams small button Mushroom
- 100 grams sun-dried Tomatoes (in oil)
- 100 milliliters dry white wine
- 1 Tbsp Caper
- freshly ground peppers
- 3 Tbsps olive oil
- 300 grams Mozzarella
- 2 handfuls Arugula
Preparation steps
Rinse eggplant, dry and cut lengthwise into four large slices (1.5 cm or approximately 1/2 inch thick). Sprinkle with salt and let stand for about 10 minutes.
Clean mushrooms and cut in half. Drain tomatoes, reserving oil and chop fine. Using tomato oil, sauté mushrooms briefly in a hot pan. Add tomatoes and deglaze pan with wine. Continue cooking about 5 minutes, until liquid has almost completely evaporated. Remove from heat, stir in capers and season with salt and pepper.
Preheat oven broiler.
Pat eggplant slices dry and place in hot pan with 2 tablespoons olive oil. Sauté on both sides 3 to 4 minutes. Place eggplant on baking sheet and spread tomato mushroom mixture over the top. Drain mozzarella and divide into pieces. Place cheese on eggplant and sprinkle with remaining olive oil. Bake 2 to 3 minutes under broiler.
Rinse arugula and spin dry.
Divide eggplant among plates. Season with pepper, garnish with arugula and serve.
