Garlic Eggplant
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
175
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 326 mg | (8 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 small Eggplant
- salt
- Pastry flour (for dredging)
- peppers
- 6 Tbsps olive oil
- 2 garlic cloves
- 1 Tbsp Red wine vinegar
Preparation steps
1.
Cut the eggplants into about ½ cm (approximately 1/4-inch) thick slices, sprinkle with salt and let stand for about 10 minutes. Rinse well and pat dry well with paper towels.
2.
Season flour with salt and pepper and dredge the eggplant slices in the flour.
3.
Heat olive oil in a pan and fry the eggplant slices in batches until golden brown. Add fried eggplant slices, pressed garlic and vinegar to a bowl and let rest a few minutes before serving.
