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Eggplant Broth with Herb Garnish

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Eggplant Broth with Herb Garnish
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
653
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie653 kcal(31 %)
Protein7.68 g(8 %)
Fat50.7 g(44 %)
Carbohydrates35.3 g(24 %)
Sugar added0 g(0 %)
Roughage10.18 g(34 %)
Vitamin A442.69 mg(55,336 %)
Vitamin D1.28 μg(6 %)
Vitamin E2.24 mg(19 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.31 mg(28 %)
Niacin4.35 mg(36 %)
Vitamin B₆0.5 mg(36 %)
Folate97.01 μg(32 %)
Pantothenic acid1.41 mg(24 %)
Biotin8.67 μg(19 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C29.38 mg(31 %)
Potassium1,166.21 mg(29 %)
Calcium116.81 mg(12 %)
Magnesium73.21 mg(24 %)
Iron1.44 mg(10 %)
Iodine13.51 μg(7 %)
Zinc1.08 mg(14 %)
Saturated fatty acids21.39 g
Cholesterol90.45 mg
Author of this recipe:

Ingredients

for
2
Ingredients
1
onion (chopped)
1
cup
1.333 cups
freshly ground peppers
2
tomatoes (cut into wedges)
cup
1 clove
garlic (minced)
3 tablespoons
Basil leaves (to garnish)

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.