Eggplant with Feta Cheese
Eggplant with Feta Cheese - To pick up the Mediterranean feeling on the domestic balcony!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 535 mg | (13 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 12 mg |
Preparation steps
Rinse the eggplant, halve lengthwise, and slice into 1 cm (approximately 1/2 inch) pieces. Sprinkle with salt and let rest for 15 minutes.
Tear the bread into small pieces.Heat 1 tablespoon of oil in a pan and toast for 3-4 minutes, until golden brown over medium heat. Remove and drain on a paper towel.
Crumble the feta cheese. Rinse and trim the chili. Halve lengthwise, and finely dice.
Wipe the eggplant slices with a paper towel, then drizzle with 1 tablespoon of olive oil. Cook on a hot grill for 2 minutes on each side. Rinse and dry the mint, then remove the leaves and chop.
Divide the eggplant onto 4 plates, then top with the feta cheese, croutons, and chili. Season to taste with salt and pepper. Drizzle with the remaining olive oil and garnish with mint.
