Grilled Eggplant Salad with Beans and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 8.7 g | (9 %) | ||
| Fat | 13.01 g | (11 %) | ||
| Carbohydrates | 44.9 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.56 g | (32 %) |
| Vitamin A | 497.09 mg | (62,136 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.84 mg | (7 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 107.71 μg | (36 %) | ||
| Pantothenic acid | 1.67 mg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 692.67 mg | (729 %) | ||
| Potassium | 1,582 mg | (40 %) | ||
| Calcium | 81.82 mg | (8 %) | ||
| Magnesium | 87.14 mg | (29 %) | ||
| Iron | 3.61 mg | (24 %) | ||
| Zinc | 0.94 mg | (12 %) | ||
| Saturated fatty acids | 1.76 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 small Eggplant
- salt
- 2 garlic cloves
- 50 milliliters olive oil
- 1 Tbsp lemon juice
- peppers (freshly ground)
- 8 Vine tomatoes
- 200 grams green Beans
- 4 Tbsps white balsamic vinegar
- coarse Sea salt
- 1 handful Basil
Preparation steps
Rinse, trim and cut eggplant lengthwise into thin slices. Sprinkle slices with salt and set aside.
Peel garlic and press through a garlic press into a bowl. Stir in oil and lemon juice and season with salt and pepper. Rinse and halve tomatoes. Rinse, trim and cook beans in salted boiling water until al dente, about 8 minutes.
Meanwhile, pat eggplant slices dry with paper towels and brush with about half of the oil. Place eggplant on a hot grill (or in a grill pan). Grill, turning occasionally, about 7 minutes.
To make dressing: Whisk remaining oil with vinegar. Mix drained beans, grilled eggplant slices and tomatoes with dressing. Let cool to room temperature before serving, if desired. To serve, sprinkle with sea salt and garnish with rinsed basil leaves.
