Grilled Eggplant with Sun-dried Tomatoes and Goat Cheese
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
327
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 415 mg | (10 %) | ||
| Calcium | 371 mg | (37 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- salt
- 1 large red onion
- 80 grams sun-dried Tomatoes (in oil)
- 200 grams Goat cheese
- freshly ground peppers
- 3 Tbsps balsamic vinegar
- 1 tsp liquid honey
- 5 Tbsps olive oil
- Basil (for garnish)
Preparation steps
1.
Preheat the grill.
2.
Rinse eggplant, trim and cut lengthwise into thin slices. Sprinkle with salt and leave for about 20 minutes to draw out water. Peel the onion and chop finely. Drain tomatoes and cut into strips. Cut the cheese into thin slices and then into bite-sized pieces.
3.
Pat eggplant slices dry and broil until golden brown on both sides. Arrange eggplant slices on plates and sprinkle with the chopped onion, tomato strips and cheese cubes. Mix the vinegar with the honey and oil and season with salt and pepper. Drizzle over the salad and serve garnished with basil.
