Eggplant Broth with Herb Garnish

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Eggplant Broth with Herb Garnish
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
374
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie374 cal.(18 %)
Protein5 g(5 %)
Fat31 g(27 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.9 mg(24 %)
Vitamin K14.8 μg(25 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.3 mg(21 %)
Folate79 μg(26 %)
Pantothenic acid0.8 mg(13 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C26 mg(27 %)
Potassium664 mg(17 %)
Calcium93 mg(9 %)
Magnesium45 mg(15 %)
Iron1.4 mg(9 %)
Iodine9 μg(5 %)
Zinc0.6 mg(8 %)
Saturated fatty acids11.8 g
Uric acid47 mg
Cholesterol42 mg
Complete sugar8 g

Ingredients

for
2
Ingredients
1 onion (chopped)
1 Eggplant
salt
cup dry white wine
1.333 cups vegetable stock
freshly ground peppers
2 Tomatoes (cut into wedges)
cup cream
1 clove garlic cloves (minced)
3 Tbsps olive oil
Basil (to garnish)
How healthy are the main ingredients?
olive oilgarlic cloveonionEggplantsaltTomato

Preparation steps

1.
Cut the aubergine into approximately 8 very thin slices using a mandolin vegetable slicer if available.
2.
Peel and chop the rest of the aubergine. Put into a pan with the onion, add the wine and stock and season with salt and pepper.
3.
Put a lid on the pan and simmer for 10-15 minutes, then add the garlic to the soup. Stir in the cream.
4.
Heat the oil in a frying pan and fry the aubergine slices for about 2 minutes until golden brown, turning once. Drain on kitchen roll and season lightly with salt.
5.
Season the soup again, ladle into bowls, add the strips of tomato and fried aubergine slices and serve garnished with basil.