Marinated Eggplant and Vegetables

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Marinated Eggplant and Vegetables
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
391
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie391 kcal(19 %)
Protein5.56 g(6 %)
Fat31.41 g(27 %)
Carbohydrates26.87 g(18 %)
Sugar added1.05 g(4 %)
Roughage9.61 g(32 %)
Vitamin A144.75 mg(18,094 %)
Vitamin D0 μg(0 %)
Vitamin E1.76 mg(15 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.13 mg(12 %)
Niacin2.73 mg(23 %)
Vitamin B₆0.36 mg(26 %)
Folate84.79 μg(28 %)
Pantothenic acid0.78 mg(13 %)
Biotin7.57 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C28.07 mg(30 %)
Potassium891.32 mg(22 %)
Calcium85.72 mg(9 %)
Magnesium52.94 mg(18 %)
Iron2.47 mg(16 %)
Iodine1.5 μg(1 %)
Zinc0.75 mg(9 %)
Saturated fatty acids3.96 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
700 grams small Eggplant
2 onions
3 sprigs Celery
4 tomatoes
100 grams green, pitted Olives
6 tablespoons olive oil
2 tablespoons small Caper
½ bunch Basil (leaves, chopped roughly)
1 teaspoon sugar
salt
freshly ground peppers
4 tablespoons White vinegar
40 grams Pine nuts
How healthy are the main ingredients?
EggplantOliveolive oilPine nutsBasilsugar

Preparation steps

1.

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.

2.

Peel the onions, cut into quarters and then cut into strips.

3.

Trim and rinse the celery and cut into 1 cm long pieces (approximately 1/2 inch). Set aside some leaves for decoration.

4.

Blanch and peel the tomatoes, quarter, core and dice.

5.

Quarter the olives lengthwise.

Rinse the eggplant and pat dry. Fry in half the oil for about 8 minutes. Remove and set aside.

6.

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.

7.

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.