Grilled Eggplant
Grilled Eggplant - So simple, so good!
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.
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 696 mg | (17 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 large Eggplant (about 350 g)
- salt
- 2 stalks oregano
- 5 garlic cloves
- 7 Tbsps olive oil
- 2 Tbsps lemon juice
- 500 grams Tomatoes
- peppers
- 2 stalks Basil
- Sea salt
Preparation steps
Rinse the eggplant and cut lengthwise into thick slices. Sprinkle with salt and rest for 20 minutes.
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.
Blanch the tomato in hot water, then remove. Peel, quarter, remove the core, and cut into small cubes.
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.
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.
Season the eggplant with the sea salt and pepper, and top with the salsa.
