Eggplant Slices with Chopped Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 31 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,195 mg | (30 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 400 grams Eggplant
- herb salt
- ground Turmeric
- Pastry flour (for dusting)
- 4 Beefsteak tomato
- 1 yellow Bell pepper
- 200 grams Zucchini
- 1 onion
- 3 garlic cloves
- 6 Tbsps vegetable oil
- 1 Tbsp Mustard (extra spicy)
- 1 Tbsp Tomato paste
- sugar
- ground peppers
- salt (to taste)
Preparation steps
Rinse the eggplant, dry, remove stem and cut the flesh into slices 1 cm thick (approximately 1/3 inch). Rub the eggplant slices with plenty of salt and turmeric powder and sprinkle with flour.
Blanch the tomatoes, peel, remove seeds and cube. Rinse and cube peppers. Rinse the zucchini, remove stem and extract balls using a melon baller. Peel and finely chop onion and garlic.
Heat 4 tablespoons of oil in a pan and fry the eggplant slices until golden brown on both sides. Remove and drain on paper towels.
Heat 2 tablespoons of oil and fry the onion and garlic over low heat. Add the diced peppers and briefly fry, then add the zucchini, then the tomatoes. Let everything simmer until some sauce forms. Season with mustard, pepper, tomato paste, sugar and salt. Mix with the eggplant and serve.
