Fine Vegetable Cuisine

Grilled Eggplant with Pomegranate and Mozzarella

5
Average: 5 (5 votes)
(5 votes)
Grilled Eggplant with Pomegranate and Mozzarella

Grilled Eggplant with Pomegranate and Mozzarella - Grilled with a touch of sweetness and mint

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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
201
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie201 cal.(10 %)
Protein8 g(8 %)
Fat15 g(13 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.3 mg(11 %)
Vitamin K5.6 μg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.2 mg(14 %)
Folate56 μg(19 %)
Pantothenic acid0.5 mg(8 %)
Biotin1.9 μg(4 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C13 mg(14 %)
Potassium455 mg(11 %)
Calcium149 mg(15 %)
Magnesium28 mg(9 %)
Iron1.1 mg(7 %)
Iodine49 μg(25 %)
Zinc1.3 mg(16 %)
Saturated fatty acids5.6 g
Uric acid39 mg
Cholesterol20 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
2 Eggplant (rinsed; trimmed and sliced 1/4-inch thick)
salt
4 shallots
2 cloves garlic cloves (peeled)
¼ cup olive oil
1 pomegranate
1 Buffalo mozzarella (drained and torn into bite-size pieces)
freshly ground Black pepper (to taste)
fresh mint (for garnish)
How healthy are the main ingredients?
olive oilgarlic cloveEggplantsaltshallotpomegranate
Preparation

Kitchen utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve

Preparation steps

1.
Lightly sprinkle the sliced eggplant with salt and let stand for 10 minutes.
2.
Meanwhile, peel and trim the shallots and cut into wedges. Finely chop the garlic and stir it into the olive oil.
3.
Halve the pomegranate and remove the arils. Drain the mozzarella and tear into bite-size pieces.
4.
Rinse the salt from the eggplant and pat dry with paper towels. Heat 1/4 of the garlic oil in a grill pan, add the shallots. Working in batches if necessary, brush the eggplant with the remaining oil; grill the eggplant and shallots until golden and cooked through, 3 to 4 minutes per side.
5.
Arrange eggplant and shallots on a serving plate, sprinkle with the pomegranate arils and mozzarella, season to taste with freshly ground black pepper and garnish with mint leaves. Serve.