Eggplant, Zucchini and Arugula Ciabatta
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
242
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 64.2 μg | (107 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 542 mg | (14 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the eggplant and zucchini and cut into thin slices. Heat 2 tablespoons oil in a skillet and saute the vegetables until golden brown on both sides. Rinse and slice the tomatoes, add to the pan and saute 1 minute, season with salt and pepper.
2.
Transfer the vegetables to a shallow dish and let cool. Rinse the arugula, spin dry, mix with the vegetables and drizzle with balsamic vinegar and the remaining olive oil, mix well.
3.
Halve the ciabatta horizontally, brush the bottom with ketchup and cover with the vegetable mixture. Place the top half on and cut into 4 serving pieces.
