Pasta Salad with Cheese and Eggplant
(2 votes)
(2 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
746
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 746 cal. | (36 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 768 mg | (19 %) | ||
| Calcium | 537 mg | (54 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Rinse the eggplant, cut off ends, cut in half lengthwise, cut into slices and sprinkle with salt. Let stand for about 10 minutes.
2.
Cook the pasta in boiling salted water until al dente, drain, rinse in cold water and drain. Heat 2 tablespoons oil in a frying pan and fry the eggplant 2-3 minutes. Pour in the broth and cook until soft over medium heat for 5-7 minutes. Then remove from heat and let cool.
3.
Rinse the tomatoes, cut out stems and dice flesh. Mix the eggplant with tomatoes. Rinse the parsley, shake dry and chop the leaves. Dice the Gouda.
4.
Mix the pasta with eggplant and tomatoes. Mix in lemon juice, vinegar and the rest oil and stir in parsley. Let stand at least 30 minutes, stir in the cheese, season to taste and serve.
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