Eggplant Slices and Goat Cheese

0
Average: 0 (0 votes)
(0 votes)
Eggplant Slices and Goat Cheese
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
474
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie474 kcal(23 %)
Protein20.47 g(21 %)
Fat35.7 g(31 %)
Carbohydrates20.35 g(14 %)
Sugar added0 g(0 %)
Roughage7.82 g(26 %)
Vitamin A18.68 mg(2,335 %)
Vitamin D0 μg(0 %)
Vitamin E0.82 mg(7 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.11 mg(10 %)
Niacin2.29 mg(19 %)
Vitamin B₆0.24 mg(17 %)
Folate61.51 μg(21 %)
Pantothenic acid0.78 mg(13 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C12.17 mg(13 %)
Potassium647.79 mg(16 %)
Calcium176.95 mg(18 %)
Magnesium42.6 mg(14 %)
Iron1.09 mg(7 %)
Zinc0.49 mg(6 %)
Saturated fatty acids16.07 g
Cholesterol70.55 mg

Ingredients

for
4
Ingredients
1 generous pinch
Lemon zest (untreated)
1 tablespoon
4 tablespoons
1 teaspoon
freshly chopped Thyme
400 grams
Goat cheese (cut resistant)
2
4 sprigs
Thyme (with woody stems)

Preparation steps

1.

Mix the lemon zest with the lemon juice, 2-3 tablespoons olive oil and thyme. Season with chile pepper and salt. Drizzle the goat cheese with the oil and let rest.

2.

Rinse the eggplants, remove the ends and cut lengthwise in 8 large slices, 8 mm (approximately 5/16 inch) thick. Use the rest elsewhere. Salt the eggplant slices and let rest about 10 minutes to draw out water, then pat dry and brush with oil. Grill on a hot grill on both sides for 4-5 minutes. Remove from heat. For each serving, take 2 slices and lay crosswise over each other. Place the goat cheese in the middle and wrap the eggplant slices over top. Secure with thyme and serve.