Eggplant with Pomegranate Seeds
Eggplant with pomegranate seeds - Delicious vegetables with tangy topping.
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.
(Percentage of daily recommendation)
| Calorie | 146 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 468 mg | (12 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2.3 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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
Preparation steps
Clean the eggplants, wash them, cut them in half lengthwise, salt them and let them sit for 10 minutes.
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.
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.
To serve, sprinkle eggplant with pomegranate seeds, sea salt and parsley and drizzle with balsamic vinegar.
