Eggplant salad with sun dried tomatoes
The strong dark violet color of eggplants is the so-called flavonoids. These secondary plant substances protect the body's cells from damage by free radicals.
If you like, you can replace the chickpeas in the eggplant salad with dried tomatoes with lentils. Varieties that do not disintegrate during cooking, such as beluga lentils or mountain lentils, are well suited.
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 969 mg | (24 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 26 ozs Eggplant
- salt
- 8 ozs chickpeas (can, drained)
- 1 Organic orange
- 2 ¾ ozs sun-dried tomato in oil
- 6 Dried dates (without pits)
- 4 Tbsps olive oil
- peppers
- 1 Tbsp Pomegranate Syrup
- 2 Tbsps Tomato paste
- 2 Tbsps strained tomato
- ½ tsp cinnamon
- cayenne pepper
- 1 handful parsley
- 5 ozs Greek yogurt
- ½ tsp Harissa powder
- 1 tsp cumin seeds
- 1 tsp black caraway
Preparation steps
Clean eggplants, wash, cut lengthwise into slices about 1/2 inch thick, sprinkle with salt, and let stand for 20 minutes. Meanwhile, rinse chickpeas and drain. Rinse orange in hot water, rub dry, and finely grate half of the peel, peel off the rest in zests; squeeze out juice. Drain sun dried tomatoes and cut into strips. Cut dates crosswise into strips.
Rinse the salt from the eggplants, squeeze the slices well and pat dry with kitchen paper. Heat a grill pan. Brush with 1 tablespoon olive oil and grill eggplant slices in batches for about 1 minute on each side over medium heat, then let cool for 10 minutes and season with a little salt and pepper.
Meanwhile, in a small bowl, mix remaining oil with pomegranate syrup, tomato paste, strained tomatoes, orange zest and 3 tablespoons orange juice. Season dressing with salt, pepper, cinnamon and cayenne pepper.
Wash parsley, shake dry and chop coarsely. Mix yogurt with a little salt and harissa powder until smooth. Roast cruciferous and black cumin seeds in a pan without fat for 3 minutes over medium heat; then let cool. Arrange grilled eggplant slices on a platter. Scatter chickpeas, dates, and sun-dried tomatoes on top; drizzle tomato dressing and 1 blob yogurt dip on top. Sprinkle the eggplant salad with parsley, orange zest and toasted spices. Serve remaining yogurt dip separately with the eggplant salad with sun-dried tomatoes.