Bell Pepper and Eggplant Salad
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
127
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 127 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 186 mg | (196 %) | ||
| Potassium | 590 mg | (15 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- 2 red Bell pepper
- 1 yellow Bell pepper
- olive oil
- Sea salt
- 2 garlic cloves
- 3 Tbsps lemon juice
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse and dry the eggplants and peppers. Place in a piece of aluminum foil, drizzle with olive oil, and season with sea salt. Close to form a packet and cook for 1 hour in the oven.
3.
Remove the vegetables from the oven. Unwrap the vegetables, and let cool briefly. Peel and julienne the eggplant. Peel the peppers, remove the seeds and membranes, and julienne. Peel and finely chop the garlic.
4.
Mix the lemon juice with 5 tablespoons of oil. Mix in the garlic, then season to taste with salt and pepper.
5.
Mix the vegetables, transfer to a bowl, and drizzle with the lemon and garlic dressing.
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