Eggplant Slices with Chopped Vegetables

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Eggplant Slices with Chopped Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
186
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories186 kcal(9 %)
Protein3.4 g(3 %)
Fat15.6 g(13 %)
Carbohydrates8 g(5 %)

Ingredients

for
4
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
6 tablespoons vegetable oil
1 tablespoon Mustard (extra spicy)
1 tablespoon Tomato paste
sugar
ground peppers
salt (to taste)
How healthy are the main ingredients?
EggplantzucchinioniongarlicMustardTomato paste

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.