Charred Eggplant Slices with Basil Sauce

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Charred Eggplant Slices with Basil Sauce
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
412
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)
Calorie412 cal.(20 %)
Protein18 g(18 %)
Fat36 g(31 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.5 mg(29 %)
Vitamin K98.1 μg(164 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.2 mg(14 %)
Folate74 μg(25 %)
Pantothenic acid1 mg(17 %)
Biotin2.6 μg(6 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C33 mg(35 %)
Potassium532 mg(13 %)
Calcium635 mg(64 %)
Magnesium50 mg(17 %)
Iron1.4 mg(9 %)
Iodine42 μg(21 %)
Zinc3.3 mg(41 %)
Saturated fatty acids13.3 g
Uric acid46 mg
Cholesterol41 mg
Complete sugar4 g

Ingredients

for
4
for the parsley pesto
2 garlic cloves (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 tsps olive oil (extra virgin)
salt
freshly ground Black pepper

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.