Charred Eggplant Slices with Basil Sauce

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Charred Eggplant Slices with Basil Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
595
calories
Calories

Healthy, because

Even smarter

Nutritional values

This is a great side that is full of nutrients and fiber. It is low in calories but has plenty of flavor and is a versatile dish that pairs beautifully with meat dishes.

You could serve this on the side of grilled chicken, fish, or beef for a nice, summertime meal.

1 serving contains
(Percentage of daily recommendation)
Calorie595 kcal(28 %)
Protein24 g(24 %)
Fat49.78 g(43 %)
Carbohydrates19.72 g(13 %)
Sugar added0 g(0 %)
Roughage8.02 g(27 %)
Vitamin A313.13 mg(39,141 %)
Vitamin D0.24 μg(1 %)
Vitamin E1.06 mg(9 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.28 mg(25 %)
Niacin6.19 mg(52 %)
Vitamin B₆0.31 mg(22 %)
Folate90.57 μg(30 %)
Pantothenic acid1.06 mg(18 %)
Vitamin B₁₂0.57 μg(19 %)
Vitamin C30.06 mg(32 %)
Potassium775.17 mg(19 %)
Calcium682.99 mg(68 %)
Magnesium68.42 mg(23 %)
Iron2.14 mg(14 %)
Zinc1.95 mg(24 %)
Saturated fatty acids15.06 g
Cholesterol46.35 mg

Ingredients

for
4
for the parsley pesto
2 garlic (crushed)
1 ¼ cups parsley
½ cup extra virgin olive oil
½ cup pecorino romano (grated)
salt
freshly ground Black pepper
1.333 cups Parmesan (cubed)
for the carpaccio
2 Eggplant (sliced lengthways into 1/4)
4 teaspoons olive oil (extra virgin)
salt
freshly ground Black pepper
How healthy are the main ingredients?
garlicparsleyolive oilpecorino romanosaltParmesan

Preparation steps

1.
To make the pesto, whiz the garlic, parsley and olive oil in a food processor until smooth. Stir in the Pecorino and season. Place the Parmesan cubes in a bowl and pour over ½ of the pesto, leaving the rest aside for the aubergines. Chill for 2 hours or overnight.
2.
For the carpaccio, rub generously with the olive oil and the remaining parsley pesto marinade and refrigerate for 10 minutes.
3.

Preheat a griddle pan until very hot. Grill the eggplant slices on medium-high heat until lightly charred on both sides. Set aside to cool.

4.
To serve, arrange the aubergine slices on a serving platter, top with the marinated Parmesan and drizzle with extra parsley pesto.