Eggplant Purée with Bell Peppers

0
Average: 0 (0 votes)
(0 votes)
Eggplant Purée with Bell Peppers
share Share
print
bookmark_border Copy URL
Health Score:
85 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
436
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie436 cal.(21 %)
Protein7 g(7 %)
Fat39 g(34 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage7.6 g(25 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.7 μg(4 %)
Vitamin E8.3 mg(69 %)
Vitamin K56.1 μg(94 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.7 mg(50 %)
Folate197 μg(66 %)
Pantothenic acid1.3 mg(22 %)
Biotin12.7 μg(28 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C266 mg(280 %)
Potassium993 mg(25 %)
Calcium107 mg(11 %)
Magnesium64 mg(21 %)
Iron1.9 mg(13 %)
Iodine6 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids15.3 g
Uric acid67 mg
Cholesterol56 mg
Complete sugar14 g

Ingredients

for
6
Ingredients
1 kilogram Eggplant
1 garlic clove
10 Tbsps olive oil
400 milliliters Whipped cream
salt
2 Tbsps lemon juice
500 grams Cherry tomatoes
1 bunch parsley
freshly ground pepper
1 pinch sugar
Curry powder (for dusting)
ground paprika (for dusting)
6 orange, small pointed Bell pepper (about 60 grams)
How healthy are the main ingredients?
EggplantWhipped creamolive oilparsleysugargarlic clove

Preparation steps

1.

Peel the eggplant and chop coarsely. Peel the garlic.

Heat 6 tablespoons of olive oil and sauté the eggplant in it. Crush the garlic into it, pour in the cream and season vigorously with salt. Cover with the lid and braise for 25 minutes until soft.

Remove the lid, season with lemon juice and boil down the liquid. Purée finely and allow to cool.

2.

Rinse and halve the tomatoes. Rinse the parsley, shake dry and chop finely.

Heat 2 tablespoons of olive oil and sauté the tomatoes in it for a few seconds over high heat. Season with salt, pepper and sugar. Mix in 2/3 of the parsley.

3.

Spoon the eggplant purée decoratively onto plates and form a well in the center. Dust with curry and paprika.

4.

Heat the remaining olive oil and sauté the bell peppers for 8-10 minutes on all sides. Arrange on the plates with the tomatoes and serve garnished with parsley.