Mediterranean Grilled Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 158 cal. | (8 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 287 mg | (7 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Preparation steps
Rinse the eggplant, cut off the stalk and scribe around it lengthwise to about 1/2 cm (approximately 1/4 inch) deep. Cut into thick slices of about 1 cm (approximately 1/2 inch) and salt on both sides. Set aside.
Rinse the bell pepper, cut in half, remove the seeds and ribs and chop into cubes of about 1 cm (approximately 1/2 inch). Drain the olives and chop into small cubes. Rinse the parsley, pluck off the leaves and chop finely.
Mix the bell pepper with the olives and parsley. Drizzle with the lemon juice and season with pepper.
Rinse the eggplant slices and pat dry. Brush with oil and grill on each side for about 4 minutes. Season with salt and pepper to taste.
Rinse the basil and cut into fine strips.
Arrange 3 eggplant slices on each plate and spread the salsa over them.
Serve garnished with basil.
