Breaded Eggplant with Tomato Dip

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Breaded Eggplant with Tomato Dip
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
275
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie275 cal.(13 %)
Protein9 g(9 %)
Fat18 g(16 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.4 mg(50 %)
Vitamin D1 μg(5 %)
Vitamin E3.7 mg(31 %)
Vitamin K19.5 μg(33 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate144 μg(48 %)
Pantothenic acid1.6 mg(27 %)
Biotin17.4 μg(39 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C49 mg(52 %)
Potassium991 mg(25 %)
Calcium66 mg(7 %)
Magnesium53 mg(18 %)
Iron2.1 mg(14 %)
Iodine7 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids7.9 g
Uric acid72 mg
Cholesterol135 mg
Complete sugar10 g

Ingredients

for
4
for the eggplant
2 medium Eggplant
salt
1 tsp sweet ground paprika
2 eggs
4 Tbsps breadcrumbs
clarified butter (for frying)
For the tomato dip
1 lg can peeled Tomatoes
2 shallots
2 garlic cloves
1 bay leaf
2 Tbsps Tomato paste
2 Tbsps olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
TomatoTomato pasteolive oilEggplantsaltegg

Preparation steps

1.

For the tomato dip: Peel and mince the shallots and garlic. Heat the olive oil in a saucepan and sauté the shallot and garlic until translucent. Stir in the tomato paste, bay leaf and peeled tomatoes, season with salt and pepper and simmer over low heat for about 45 minutes. 

2.

For the eggplant: Rinse the eggplants, cut off the ends and cut into thick slices. Sprinkle both sides of the slices with salt and let stand for about 30 minutes. Pat the eggplant slices dry and sprinkle with sweet paprika. Whisk the eggs and place in a shallow dish. Place the breadcrumbs in a shallow dish. Heat several tablespoons of clarified butter in a large pan. Dip the eggplant slices into the egg, then the breadcrumbs and fry in the hot butter for about 3 minutes on each side, until golden brown. Drain on paper towels and keep warm in a 70°C (approximately 150°F) oven. 

Remove the bay leaf from the tomato dip and puree with an immersion blender until smooth. Plate the eggplant slices and top with a spoonful of the tomato dip. Serve the remaining tomato dip on the side.