Fricelli with Mint and Eggplant

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Fricelli with Mint and Eggplant
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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)
Calorie787 cal.(37 %)
Protein22 g(22 %)
Fat32 g(28 %)
Carbohydrates100 g(67 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.8 mg(23 %)
Vitamin K11.2 μg(19 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.4 mg(29 %)
Folate99 μg(33 %)
Pantothenic acid0.8 mg(13 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C11 mg(12 %)
Potassium702 mg(18 %)
Calcium133 mg(13 %)
Magnesium104 mg(35 %)
Iron3.2 mg(21 %)
Iodine23 μg(12 %)
Zinc2.5 mg(31 %)
Saturated fatty acids12.6 g
Uric acid121 mg
Cholesterol42 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
500 grams Pasta (Fricelli)
salt
6 Tbsps olive oil
40 grams raisins
2 small Eggplant
1 handful mint
2 Red onions
100 grams Feta
3 Tbsps butter
3 generous pinches Ras el hanout (Arabic spice mix)
freshly ground peppers
How healthy are the main ingredients?
PastaFetaolive oilraisinsmintsalt

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.