Eggplant Stew with Yogurt, Poppy Seeds and Cumin
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
87
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 87 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 139 mg | (3 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the stew
- 2 grams Eggplant (300 grams)
- salt
- 1 tsp Poppy seeds
- 1 tsp Cumin
- 1 Tbsp butter
- For the sauce
- 1 tsp fennel seeds
- 1 Red chili pepper (chopped)
- 300 grams Natural yogurt
- freshly ground peppers
- Chervil (for garnishing)
Preparation steps
1.
For the stew: rinse and dry eggplants, cut into narrow strips. Season with salt and let stand for about 20 minutes. Toast poppy and caraway seeds in a dry pan briefly and grind.
For the sauce: heat butter in a frying pan and saute chopped chile pepper and fennel seeds briefly. Pat dry eggplant strips and saute briefly.
2.
Whisk yogurt with 200 ml (approximately 3/4 cup) of water and add to eggplants. Simmer for about 10 minutes or until eggplants are soft. Season with salt and pepper and arrange on plates. Sprinkle with poppy seeds and cumin mixture and garnish with chervil leaves. Serve.
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