Fricelli with Mint and Eggplant
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
787
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 787 cal. | (37 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cook the pasta according to package directions in plenty of boiling salted water until al dente. Drain and mix in 2 tablespoons olive oil, so that noodles do not stick. Soak raisins in lukewarm water.
2.
Trim, rinse and slice the eggplants. Rinse the mint leaves, pat dry and pluck small. Peel the red onion and chop coarsely. Crumble the feta.
3.
Heat the remaining olive oil in a frying pan and cook onions and eggplant on all sides until brown. Add the butter, the drained raisins and the pasta and toss until the butter has melted. Season with salt, Ras el Hanout and pepper.
4.
Serve in soup plates or bowls and garnish with the mint and feta.
