Grilled Eggplant Salad with Goat Cheese
Grilled Eggplant Salad with Goat Cheese - Tasty Mediterranean grilled salad.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 3 Eggplant (about 300 g)
- salt
- peppers
- 6 Tbsps olive oil
- 4 Tbsps balsamic vinegar
- 2 Tbsps lemon juice
- 1 tsp honey
- 2 red onions
- 150 grams dried Tomatoes (in oil)
- 100 grams Goat cheese
- Basil
Preparation steps
Rinse, trim and cut the eggplant lengthwise into slices. Immerse in salted water and soak for about 10 minutes. Pat dry, brush with 2 tablespoons olive oil and season with pepper and a little salt. Grill on a preheated grill for about 5 minutes.
Mix the balsamic vinegar, lemon juice, 2-3 tablespoons of water, honey and the remaining olive oil. Season with salt and pepper.
Peel the onions and chop finely. Dab the tomatoes with a paper towel and chop coarsely. Dice the cheese. Rinse the basil, shake dry and pluck the leaves.
To serve, arrange the grilled eggplant slices on 4 plates and top with onion, tomato and cheese. Drizzle with the balsamic vinaigrette, sprinkle with pepper and garnish with basil.
