Paprika Eggplant
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
60
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 60 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 411 mg | (10 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams medium sized Eggplant
- 2 garlic cloves
- 1 Tbsp olive oil
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 tsp sweet ground paprika
- parsley (for garnish)
Preparation steps
1.
Pierce the eggplant several times with a fork and place on a lined baking sheet. Bake in a preheated oven at 200°C (approximately 400ºF) for about 40 minutes, until the skin has wrinkled and the fruit has become soft.
Remove from the oven, peel and allow to cool slightly and then mash finely with a fork.
Peel and crush the garlic. Mix with the eggplant, the oil and the lemon juice and season well with salt, pepper and paprika. Place in the refrigerator to chill and marinate.
To serve, dust lightly with paprika and garnish with parsley leaves.
2.
Suggestion: Serve with vegetable sticks in hollowed out eggplant halves.
