Marinated Eggplant and Vegetables
(Percentage of daily recommendation)
|Calorie||391 kcal||(19 %)|
|Protein||5.56 g||(6 %)|
|Fat||31.41 g||(27 %)|
|Carbohydrates||26.87 g||(18 %)|
|Sugar added||1.05 g||(4 %)|
|Roughage||9.61 g||(32 %)|
|Vitamin A||144.75 mg||(18,094 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.76 mg||(15 %)|
|Vitamin B₁||0.16 mg||(16 %)|
|Vitamin B₂||0.13 mg||(12 %)|
|Niacin||2.73 mg||(23 %)|
|Vitamin B₆||0.36 mg||(26 %)|
|Folate||84.79 μg||(28 %)|
|Pantothenic acid||0.78 mg||(13 %)|
|Biotin||7.57 μg||(17 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||28.07 mg||(30 %)|
|Potassium||891.32 mg||(22 %)|
|Calcium||85.72 mg||(9 %)|
|Magnesium||52.94 mg||(18 %)|
|Iron||2.47 mg||(16 %)|
|Iodine||1.5 μg||(1 %)|
|Zinc||0.75 mg||(9 %)|
|Saturated fatty acids||3.96 g|
Rinse the eggplant and cut into 1 cm cubes (approximately 1/2 inch). Shower with 1 teaspoon of salt, mix well and leave to infuse for about 20 minutes.
Peel the onions, cut into quarters and then cut into strips.
Trim and rinse the celery and cut into 1 cm long pieces (approximately 1/2 inch). Set aside some leaves for decoration.
Blanch and peel the tomatoes, quarter, core and dice.
Quarter the olives lengthwise.
Rinse the eggplant and pat dry. Fry in half the oil for about 8 minutes. Remove and set aside.
Sauté the rest of the vegetables in the remaining oil for about 6 minutes. Add the eggplant, the olives and the capers and fry for another 3 minutes. Add the sugar and season to taste with vinegar, salt and pepper.
Toast the pine nuts in a dry skillet.
Arrange the vegetables on plates and serve showered with the pine nuts and garnished with celery leaves.