Grilled Eggplant Slices with Topping
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
237
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 486 mg | (12 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 beef-steak Tomatoes (peeled, deseeded and finely diced)
- 4 Tbsps olive oil
- 4 Tbsps balsamic vinegar
- sugar
- 2 medium Eggplant (cut into 1.5 cm slices)
- 1 Red onion (quartered lengthways and very finely sliced)
- 2 handfuls Basil (finely sliced)
- 1.333 cups dried black olives
Preparation steps
1.
Mix the tomatoes with 1 tbsp olive oil and 2 tbsp balsamic vinegar. Season with salt, ground black pepper and a pinch of sugar.
2.
Brush the aubergines on both sides with the remaining oil and grill on the barbecue for 5-8 minutes, turning regularly.
3.
Arrange the aubergine slices on plates with the onion, tomato and basil on top. Sprinkle with coarse sea salt and ground black pepper. Put the olives in the middle and serve drizzled with the remaining vinegar.
