Charred Eggplant Slices with Basil Sauce
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 595 kcal | (28 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 49.78 g | (43 %) | ||
| Carbohydrates | 19.72 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.02 g | (27 %) |
more nutritional values
| Vitamin A | 313.13 mg | (39,141 %) | ||
| Vitamin D | 0.24 μg | (1 %) | ||
| Vitamin E | 1.06 mg | (9 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 6.19 mg | (52 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 90.57 μg | (30 %) | ||
| Pantothenic acid | 1.06 mg | (18 %) | ||
| Vitamin B₁₂ | 0.57 μg | (19 %) | ||
| Vitamin C | 30.06 mg | (32 %) | ||
| Potassium | 775.17 mg | (19 %) | ||
| Calcium | 682.99 mg | (68 %) | ||
| Magnesium | 68.42 mg | (23 %) | ||
| Iron | 2.14 mg | (14 %) | ||
| Zinc | 1.95 mg | (24 %) | ||
| Saturated fatty acids | 15.06 g | |||
| Cholesterol | 46.35 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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