Grilled Eggplant and Peaches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 11.7 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 682 mg | (17 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 2 Eggplant
- 1 garlic clove
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 6 Peaches
- 1 Tbsp honey
- 2 Tbsps lemon juice
- 1 Tbsp coarsely chopped rosemary
Preparation steps
Rinse egplant, trim and cut in half lengthwise. Slice outer sides and the surfaces repeatedly in a criss-cross pattern. Peel garlic and chop finely. Mix garlic in a bowl with 2-3 tablespoons of oil and season with salt and pepper. Brush eggplant with oil mixture and place on a baking sheet or grill pan. Cook under a preheated oven broiler, watching carefully, for about 10 minutes. While cooking, turn eggplant slices over occasionally and brush with oil mixture.
Rinse peaches, cut in half and remove pits. Place peach halves on 4 skewers. Mix honey in a bowl with the remaining oil, lemon juice and rosemary and brush peaches with honey mixture. Remove eggplant from the oven and add peaches to the baking sheet or grill pan. Place eggplant and peaches back into the oven and cook under the oven broiler, watching carefully, for approximately 10 until golden brown on all sides.
Remove peaches and eggplant from the oven, arrange on a plate and serve immediately.
