Healthy Grilling

Grilled Eggplant

5
Average: 5 (1 vote)
(1 vote)
Grilled Eggplant

Grilled Eggplant - So simple, so good!

share Share
print
bookmark_border Copy URL
Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
218
calories
Calories

Healthy, because

Even smarter

Nutritional values

The aubergine owes its black-blue colour to anthocyanins. These natural colorants have a strong antioxidant effect. They bind free radicals in the body and thus protect the cells from damage. Furthermore, anthocyanins have anti-inflammatory and vascular-protective effects.

Aubergines are not suitable for raw consumption due to their solanine content. However, the vegetables should be grilled or fried with the skin on, as a large part of the vitamins, secondary plant substances and dietary fibres are found in the skin.

1 serving contains
(Percentage of daily recommendation)
Calorie218 kcal(10 %)
Protein4 g(4 %)
Fat18 g(16 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.3 mg(21 %)
Folate98 μg(33 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C36 mg(38 %)
Potassium696 mg(17 %)
Calcium41 mg(4 %)
Magnesium43 mg(14 %)
Iron1.3 mg(9 %)
Iodine3 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids2.6 g
Uric acid53 mg
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 large Eggplant (about 350 g)
salt
2 stalks oregano
5 garlic
7 tablespoons olive oil
2 tablespoons lemon juice
500 grams tomatoes
peppers
2 stalks Basil
Sea salt
How healthy are the main ingredients?
tomatoolive oilEggplantsaltoreganogarlic

Preparation steps

1.

Rinse the eggplant and cut lengthwise into thick slices. Sprinkle with salt and rest for 20 minutes.

2.

Rinse and dry the oregano, then remove the leaves. Pass 3 cloves of garlic through a press and mix with 5 tablespoons of oil, the lemon juice, and oregano.

3.

Blanch the tomato in hot water, then remove. Peel, quarter, remove the core, and cut into small cubes.

4.

Pat the eggplant slices dry, then drizzle with the garlic and lemon oil.  Place on the grill, and cook for 10 minutes of both sides, or until golden brown.

5.

Peel and finely chop the remaining garlic. Mix with the tomatoes and remaining olive oil. Season to taste with salt and pepper. Rinse and dry the basil. Chop, then add to the tomato mixture.

6.

Season the eggplant with the sea salt and pepper, and top with the salsa.