Charred Eggplant Slices with Basil Sauce
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 98.1 μg | (164 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 635 mg | (64 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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 ⅓ 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.
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