Eggplant Loaf with Harissa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,857 cal. | (136 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 177 g | (153 %) | ||
| Carbohydrates | 225 g | (150 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 79 g | (263 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 71.7 mg | (598 %) | ||
| Vitamin K | 195.3 μg | (326 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 30 mg | (250 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 643 μg | (214 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 105.6 μg | (235 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 139 mg | (146 %) | ||
| Potassium | 6,044 mg | (151 %) | ||
| Calcium | 745 mg | (75 %) | ||
| Magnesium | 791 mg | (264 %) | ||
| Iron | 20.5 mg | (137 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 14.2 mg | (178 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 563 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 67 g |
Ingredients
- Ingredients
- 2 large Eggplant
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 100 grams shelled almonds
- 100 grams Hazelnuts
- 2 yellow onion
- 2 garlic cloves
- ½ Celery root
- 2 Tbsps vegetable oil
- 400 grams Whole Wheat Bread
- 100 grams dried Apricot
- For Harissa paste
- 2 Red chili peppers (finely chopped)
- 1 dried red chili pepper
- 3 garlic cloves (minced)
- 1 tsp Cumin
- ½ tsp ground coriander
- 2 tsps hot water
- salt
- freshly ground peppers
- For baking and garnish
- 500 milliliters Vegetable broth
- butter (for the pan)
- 2 Tbsps parsley
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Rinse, trim and thinly slice the eggplants. Place on a parchment-lined baking sheet. Season with salt and pepper. Drizzle with olive oil and bake for 10 minutes. Remove and let cool.
Chop nuts coarsely and toast until golden brown in a dry pan. Remove and set aside. Peel onions, garlic and celery and cut into small cubes. Heat oil in a pan and saute the vegetables for 2-3 minutes. Cut bread into small cubes. Chop apricots.
Place all the ingredients for the harissa paste in a mortar. Grind them into a fine paste. Season with salt and pepper.
In a bowl, mix together breadcrumbs with apricots, onions, garlic, celery, harissa paste and broth. Grease a loaf pan with butter and line it with the eggplant slices so that they overlap. Fill the pan with the breadcrumb mixture. Overlap the ends of the eggplant over the loaf. Bake for 35-40 minutes. Remove and let cool slightly. Slice and garnished with parsley leaves before serving.
