Eggplant Chips

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Eggplant Chips
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Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
242
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie242 cal.(12 %)
Protein5 g(5 %)
Fat16 g(14 %)
Carbohydrates19 g(13 %)
Sugar added2 g(8 %)
Roughage6 g(20 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E7.4 mg(62 %)
Vitamin K39.9 μg(67 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.3 mg(21 %)
Folate103 μg(34 %)
Pantothenic acid1.1 mg(18 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C40 mg(42 %)
Potassium880 mg(22 %)
Calcium86 mg(9 %)
Magnesium54 mg(18 %)
Iron1.7 mg(11 %)
Iodine10 μg(5 %)
Zinc0.8 mg(10 %)
Saturated fatty acids2.1 g
Uric acid56 mg
Cholesterol0 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
2 Cucumber (halved lengthways, hollowed out)
1 clove garlic cloves
2 scallions (chopped)
3 sprigs Dill (leaves torn off)
2 green Tomatoes (chopped)
1 slice Bread (broken into pieces)
1 Tbsp lemon juice
2 Tbsps olive oil
1 tsp hot Mustard
1 tsp sugar
½ tsp Cumin
For the crisps
2 Eggplant (very finely sliced)
vegetable oil (for frying)
Fleur de sel
How healthy are the main ingredients?
olive oilsugarMustardDillgarlic cloveCucumber

Preparation steps

1.
Chop the cucumber flesh and then purée along with the garlic, spring onions, dill, tomatoes, bread, lemon juice, oil, mustard, salt, sugar and ground black pepper. If necessary add a little cold water to obtain the desired consistency. Chill for at least 1 hour before serving.
2.
To make the aubergine crisps, heat the oil in a large pot to 170°C (340°F) and fry the aubergine slices. Remove from the oil and pat dry with kitchen paper.
3.
Season the soup with cumin and transfer to glasses. Add a little ground black pepper and fleur de sel. Sprinkle the crisps with fleur de sel and serve with the soup.