Low-Cal

Grilled Eggplants with Pomegranate Seeds

5
Average: 5 (10 votes)
(10 votes)
Grilled Eggplants with Pomegranate Seeds
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
505
calories
Calories

Healthy, because

Even smarter

Nutritional values

Eggplants are low in fat and calories, but brimming with powerful vitamins and minerals, including vitamins C and K, copper and fiber. The pomegranate also adds antioxidants to this dish.

If it's not barbecue season just yet, you can easily cook the eggplant on the stove.

1 serving contains
(Percentage of daily recommendation)
Calorie505 kcal(24 %)
Protein7.96 g(8 %)
Fat30.67 g(26 %)
Carbohydrates60.67 g(40 %)
Sugar added0 g(0 %)
Roughage20.59 g(69 %)
Vitamin A42.47 mg(5,309 %)
Vitamin D0 μg(0 %)
Vitamin E2.52 mg(21 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.28 mg(25 %)
Niacin4.89 mg(41 %)
Vitamin B₆0.59 mg(42 %)
Folate179.57 μg(60 %)
Pantothenic acid2.09 mg(35 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31.62 mg(33 %)
Potassium1,622.29 mg(41 %)
Calcium73.19 mg(7 %)
Magnesium96.75 mg(32 %)
Iron1.99 mg(13 %)
Zinc1.43 mg(18 %)
Saturated fatty acids4.08 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
2
½ cup
1
4 tablespoons
2 tablespoons
freshly chopped Parsley
coarse Sea salt
1 tablespoon

Preparation steps

1.

Rinse eggplants, cut lengthwise, and season with salt, set aside. Peel garlic and squeeze into a small bowl, mix with oil. Pat dry eggplants and brush with some garlic oil. Grill on the hot grill for 10-12 minutes, turning often and brushing with remaining oil.

2.

Arrange on plates and sprinkle with pomegranate seeds and parsley. Season with sea salt and drizzle with dark balsamic vinegar. Serve.