Eggplant with Mint and Feta
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
209
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 660 mg | (17 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
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.
