Fried Zucchini and Eggplant Slices
Healthy, because
Even smarter
Nutritional values
The olive oil with its almost 80 percent unsaturated fatty acids lowers the cholesterol level and also has a positive influence on the blood pressure. This lowers the risk of a heart attack or stroke. Potassium from the zucchini maintains our water balance and the aubergine scores with secondary plant substances that protect our body cells from premature aging.
Serve the fried zucchini and eggplant slices as a classic antipasti starter or serve the vegetables as a side dish with a chicken breast.
(Percentage of daily recommendation)
| Calorie | 145 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 749 mg | (19 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Preparation steps
Rinse eggplant, cut into slices and sprinkle each slice with plenty of salt. Let rest 15 minutes, then rinse under cold water and pat dry with paper towel. Heat 5-6 tablespoons of olive oil in a pan over medium heat and fry eggplant for 2-3 minutes on both sides until golden brown. If needed, add more oil to the pan. Watch eggplant carefully while frying to ensure equal cooking on both sides. Remove eggplant from pan and place on absorbent paper towel. Season with salt and pepper.
Rinse zucchini, cut lengthwise into slices and cut in half crosswise. In a second pan heat 3-4 tablespoons oil and fry zucchini over low heat on both sides until golden brown, turning frequently so they do not become too dark on one side. Season with salt and pepper.
To serve, arrange zucchini and eggplant on a plate and season with pepper and thyme. Serve warm or cold as desired.
