Grilled Eggplants with Pomegranate Seeds
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.
(Percentage of daily recommendation)
|Calorie||505 kcal||(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 %)|
|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|
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.
Arrange on plates and sprinkle with pomegranate seeds and parsley. Season with sea salt and drizzle with dark balsamic vinegar. Serve.