Grilled Eggplant with Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 643 mg | (16 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 250 grams thin Eggplant
- salt
- 6 Tomatoes
- 2 garlic cloves
- 1 white onion
- 1 Tbsp Caper
- freshly ground peppers
- 2 Tbsps olive oil
- 400 grams short tubular pasta
Preparation steps
Rinse, halve and slice the eggplant. Mix the eggplant with 1 tablespoon of salt and set aside. Blanch the tomatoes for 1-2 minutes and rinse with cold water. Halve the tomatoes, remove the seeds and slice into small pieces. Peel and slice the garlic. Peel and coarsely chop the onion. Preheat the grill.
Once again, rinse the eggplant in cold water, drain and pat dry. Spread the eggplant, tomatoes, onions, garlic and capers on a plate. Season with a little salt and plenty of pepper and drizzle with olive oil. Grill the vegetables on the top rail for 8-10 minutes.
Boil the pasta in salt water according to the package instructions until al dente. Drain the pasta through a sieve and pour back into the pan along with the vegetables. Mix everything together and serve on plates.
