Marinated Eggplant

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Marinated Eggplant
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Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
299
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie299 cal.(14 %)
Protein4 g(4 %)
Fat27 g(23 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin K30.6 μg(51 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.2 mg(14 %)
Folate104 μg(35 %)
Pantothenic acid0.7 mg(12 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C20 mg(21 %)
Potassium671 mg(17 %)
Calcium54 mg(5 %)
Magnesium47 mg(16 %)
Iron1.5 mg(10 %)
Iodine3 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids3.9 g
Uric acid70 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
4 small Eggplant
salt and freshly ground pepper
10 Tbsps olive oil
1 red onion
2 garlic cloves
2 Tbsps light balsamic vinegar
50 grams black olives
2 Tbsps flat-leaf parsley (for garnish)
How healthy are the main ingredients?
olive oilparsleyEggplantoniongarlic clove

Preparation steps

1.

Rinse and trim the eggplant and cut lengthwise into slices. Lay the slices side by side in a baking dish and shower with salt. Leave to infuse for 15-20 minutes.

2.

Pat the eggplant slices dry with kitchen towels and sauté in 8 tablespoons of olive oil in a large, non-stick pan until lightly browned. Drain briefly drain on kitchen towels.

3.

Peel and dice the onion. Peel the garlic and cut into thin slices.

For the dressing, mix the vinegar with the remaining olive oil and season with salt and pepper.

Arrange the eggplant slices on plates like a fan. Distribute the onion, garlic and olives over them and drizzle with the dressing. Leave to marinate for 15 minutes.

Serve seasoned with freshly ground pepper and garnished with parsley leaves.