Eggplant Purée with Bell Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 56.1 μg | (94 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 266 mg | (280 %) | ||
| Potassium | 993 mg | (25 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 14 g |
Ingredients
- 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)
Preparation steps
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.
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.
Spoon the eggplant purée decoratively onto plates and form a well in the center. Dust with curry and paprika.
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.
