Moroccan-style Eggplant Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 498 mg | (12 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 Eggplant (each 500 grams)
- salt
- lemon juice (for brushing)
- olive oil (for frying)
- 2 garlic cloves
- 2 Red onions
- 2 scallions
- cayenne pepper
- ground Cumin
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- freshly ground peppers
- 150 grams Cuttlefish ready to cook, preferably tentacles)
Preparation steps
Cut eggplant lengthwise into 2 cm (approximately 3/4-inch) thick slices and sprinkle with lemon juice. Season the slices with salt and set aside for 30 minutes to draw out the water. Drain in a sieve and set aside.
Meanwhile, peel the garlic and onions and finely chop. Trim scallions, rinse and drain. Cut the scallions into rings and set aside the greens. Chop the whites of the scallions finely and fry with the garlic in 1 tablespoon olive oil. Cut the squid into bite-sized pieces, fry briefly and then pull the pan from the heat and allow to cool.
Rinse eggplant under running water and pat the slices dry with paper towels. Heat some olive oil in a frying pan and fry the eggplant slices in batches until golden brown over high heat on both sides. Cut or chop into small cubes. Mix eggplant cubes, garlic-scallion mixture and squid, drizzle with olive oil and lemon juice and season to taste with salt, cayenne pepper and a little cumin. Add 2/3 of the red onion, mix well, arrange on plates and sprinkle with the remaining red onion and the scallion greens. Garnish to taste with some fried, thin slices of eggplant.
