Fried Eggplant with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 540 cal. | (26 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 1,086 mg | (27 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 Eggplant
- olive oil
- 1 White roll (day old)
- 1 garlic clove
- 3 Hungarian wax peppers (red, yellow and green)
- 1 chili pepper
- 600 grams mixed Ground meat
- 1 Tbsp freshly chopped mint
- 1 egg
- salt
- freshly ground peppers
- breadcrumbs (as needed)
- mint (for garnish)
Preparation steps
Rinse eggplants and slice, lengthwise, about 0.5 cm (approximately 1/5 inch) thick. Soak in salted water for about 10 minutes.
Preheat the oven's brioler.
Soak bread in lukewarm water. Peel and mince garlic. Rinse Hungarian peppers and chile peppers. Cut in half, remove seeds and ribs and dice. Reserve 1-2 tablespoons of diced peppers for garnish.
Put meat in a bowl. Squeeze out bun and add to meat with peppers, garlic, mint and egg. Season with salt and pepper. Knead together and add crumbs as needed. Form small meatballs and cook in hot oil for 6-8 minutes.
Pat eggplant dry and sprinkle each slice with a little oil, salt and pepper. Place on a baking sheet lined with parchment paper. Cook under the broiler until golden brown, about 5 minutes. Flip once.
Arrange eggplant on plates and add meatballs. Garnish with diced vegetables and fresh mint and serve.
