Grilled Eggplant with Tomato Compote
Grilled eggplant with tomato compote - Colorful treat from the hot grate
Healthy, because
Even smarter
Nutritional values
Highly effective natural pigments from eggplant (anthocyanins) ensure that blood pressure is regulated and the heart is protected.
As a side dish our crispy Focaccia from the grill with Mediterranean herbs is perfect - it not only tastes great, but also keeps you full for a long time thanks to lots of fiber.
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 687 mg | (17 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
Kitchen utensils
Preparation steps
Clean tomatoes, scald with hot water, skin, quarter, seed and coarsely dice. Peel onions and garlic and finely dice both. Wash herbs and shake dry.
Heat 2 tablespoons of oil in a saucepan. Sauté onions in it for 2 minutes over medium heat. Stir in tomato paste and sauté for 2 minutes. Add garlic, tomatoes, honey, herbs and bay leaf and saute for 3 minutes; then reduce heat to low and simmer for 30 minutes. Then remove herbs and bay leaf. Season tomato mixture with salt and pepper.
In the meantime, toast pine nuts in a hot frying pan without fat over medium heat for 3 minutes. Wash eggplants, cut in half lengthwise and make diamond-shaped incisions. Drizzle with remaining oil, salt and grill on a hot grill for 15 minutes on both sides.
Spread tomato compote on eggplant halves and sprinkle with pine nuts.
