Eggplant with Mint and Feta

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Eggplant with Mint and Feta
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
302
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie302 kcal(14 %)
Protein10.93 g(11 %)
Fat15.98 g(14 %)
Carbohydrates35.06 g(23 %)
Sugar added0 g(0 %)
Roughage15.12 g(50 %)
Vitamin A61.38 mg(7,673 %)
Vitamin D0.15 μg(1 %)
Vitamin E1.71 mg(14 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.52 mg(47 %)
Niacin6.02 mg(50 %)
Vitamin B₆0.64 mg(46 %)
Folate133.06 μg(44 %)
Pantothenic acid1.91 mg(32 %)
Biotin0.9 μg(2 %)
Vitamin B₁₂0.63 μg(21 %)
Vitamin C16.4 mg(17 %)
Potassium1,286.46 mg(32 %)
Calcium240.38 mg(24 %)
Magnesium84.54 mg(28 %)
Iron1.59 mg(11 %)
Zinc1.98 mg(25 %)
Saturated fatty acids6.72 g
Cholesterol33.38 mg

Ingredients

for
4
Ingredients
4
2
2 tablespoons
½
organic Lemon (zested and juiced)
1 tablespoon
finely chopped Mint
150 grams

Preparation steps

1.

Rinse, trim and chop the eggplant. Coat with salt and water and leave to infuse for about 10 minutes. Rinse off thoroughly in a colander and drain on kitchen paper.

Peel and finely chop the garlic and sauté briefly in some oil. Add the eggplant cubes and fry for 5-10 minutes until golden brown. Add the lemon zest, the juice and the mint and season with salt and pepper.

2.

Crumble the feta.over the top and serve immediately.