Guilt-Free Delicacy

Eggplant with Pomegranate Seeds

5
Average: 5 (11 votes)
(11 votes)
Eggplant with Pomegranate Seeds

Eggplant with pomegranate seeds - Delicious vegetables with tangy topping.

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Health Score:
9,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
146
calories
Calories

Healthy, because

Even smarter

Nutritional values

Eggplants score with low fat and calories - ideal for health-conscious veggie fans. Because of its low carbohydrate content, the fruit vegetable is perfect for low-carb cooking.

Outside the grilling season, the vegetable slices can also be perfectly cooked in the grill pan.

1 serving contains
(Percentage of daily recommendation)
Calorie146 kcal(7 %)
Protein2 g(2 %)
Fat8 g(7 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin K19.3 μg(32 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.2 mg(14 %)
Folate55 μg(18 %)
Pantothenic acid0.7 mg(12 %)
Biotin2.5 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C16 mg(17 %)
Potassium468 mg(12 %)
Calcium28 mg(3 %)
Magnesium24 mg(8 %)
Iron1 mg(7 %)
Iodine2.3 μg(1 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.2 g
Uric acid42 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
22 ozs Eggplant (2 eggplants)
salt
1 pomegranate
¾ oz parsley
1 garlic clove
3 Tbsps olive oil
coarse Sea salt
1 Tbsp balsamic vinegar
How healthy are the main ingredients?
Eggplantolive oilparsleysaltpomegranategarlic clove

Preparation steps

1.

Clean the eggplants, wash them, cut them in half lengthwise, salt them and let them sit for 10 minutes.

2.

Meanwhile, halve the pomegranate and remove the seeds from the fruit. Wash parsley, shake dry, pluck off leaves and chop. Peel garlic, chop finely and mix with 2 tablespoons oil.

3.

Dab eggplants dry and brush with half of the garlic oil. Grill eggplants on preheated grill over medium heat for about 10-12 minutes, turning occasionally and brushing with remaining oil.

4.

To serve, sprinkle eggplant with pomegranate seeds, sea salt and parsley and drizzle with balsamic vinegar.