Braised Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 58 μg | (97 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Preparation steps
Rinse eggplant. Trim and peel green stem ends of eggplants, leaving the stems attached and intact. Peel some of the eggplant skin lengthwise in 2 cm (approximately 3/4-inch) wide strips with a vegetable peeler, leaving about 1 cm (approximately 1/2-inch) wide strips unpeeled. leave shell of the same width. Cut a deep, long pocket in each eggplant. Immerse the eggplant in salted cold water for about 15 minutes.
Peel the onions and cut into slices. Blanch tomatoes in boiling water and remove skins. Remove seeds and dice, collecting the juice. Rinse the parsley and shake dry. Finely chop the leaves from 1 bunch. Pluck leaves from remaining 1/2 bunch and set aside for garnish. Rinse bell peppers, cut in half lengthwise, remove the seeds and stems. Rinse beans. Peel garlic and cut into slivers. Remove eggplant from the salt water and pat dry.
In a pan, heat 3 tablespoons olive oil. Sear eggplant over high heat on all sides until brown, 5-7 minutes. Set eggplants with the cut sides up next to each other in a shallow pan. Add 2 tablespoons oil to the pan, add onion slices and cook over medium heat until translucent.
Remove from heat and stir in diced tomatoes, chopped parsley, 1 pinch of salt, sugar and the remaining 3 tablespoons olive oil. Fill eggplant pockets with the vegetable mixture. Distribute remaining vegetables on the eggplant. Drizzle juice from the pan over vegetables and insert the garlic slivers into the filling.
Place 2 halves peperoncini on each eggplant. Pour in 250 ml (approximately 1 cup) of water, cover, bring to a boil over medium heat and cook for about 10 minutes. Then reduce heat and simmer about 35 minutes. Allow vegetables to cool in the pan and then arrange on a platter. Serve garnished with parsley leaves.
