Italian Eggplant Platter
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,061 mg | (27 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 4 large Eggplant (chopped)
- 1 onion (chopped)
- 2 sticks Celery (chopped)
- 3 cups Tomatoes (chopped)
- 2 ½ ozs pitted green olives (sliced)
- 3 Tbsps baby Caper (in brine)
- 2 Tbsps Red wine vinegar
- 2 Tbsps sliced almonds (chopped)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat half the olive oil in a saucepan and cook the aubergines with a pinch of salt for about 10 minutes until browned. Remove from the pan and set aside to cool to room temperature.
2.
In a separate pan, heat the remaining olive oil and gently cook the onion, celery and tomatoes. Season with salt and pepper. Add the olives and cook gently for a further 15 minutes.
3.
Add the cooled aubergine and the capers to the onion, celery, and tomatoes.
4.
Add the vinegar to the pan and cook for 10 minutes, mixing well.
5.
Spoon into a serving bowl and serve with a garnish of chopped almonds.
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