Fine Vegetable Cuisine
Grilled Eggplant with Pomegranate and Mozzarella
(5 votes)
(5 votes)
Grilled Eggplant with Pomegranate and Mozzarella - Grilled with a touch of sweetness and mint
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)
(Percentage of daily recommendation)
| Calorie | 201 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 455 mg | (11 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
