Low-Cal
Grilled Eggplants with Pomegranate Seeds
(11 votes)
(11 votes)
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)
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 7.96 g | (8 %) | ||
| Fat | 30.67 g | (26 %) | ||
| Carbohydrates | 60.67 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.59 g | (69 %) |
more nutritional values
| Vitamin A | 42.47 mg | (5,309 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.52 mg | (21 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 4.89 mg | (41 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 179.57 μg | (60 %) | ||
| Pantothenic acid | 2.09 mg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31.62 mg | (33 %) | ||
| Potassium | 1,622.29 mg | (41 %) | ||
| Calcium | 73.19 mg | (7 %) | ||
| Magnesium | 96.75 mg | (32 %) | ||
| Iron | 1.99 mg | (13 %) | ||
| Zinc | 1.43 mg | (18 %) | ||
| Saturated fatty acids | 4.08 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Eggplant
- salt
- ½ cup Pomegranate seed
- 1 garlic clove
- 4 Tbsps olive oil
- 2 Tbsps freshly chopped parsley
- coarse Sea salt
- 1 Tbsp balsamic vinegar (aged)
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.
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