Breaded Eggplant with Tomato Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 991 mg | (25 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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
Preparation steps
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.
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.
