Pickled Eggplant
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 12 h. 42 min.
Ready in
Calories:
239
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 676 mg | (17 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse and trim the eggplant, then cut lengthwise into thin slices. Pass the garlic through a press. Rinse the mint and thyme, pat dry, and remove the leaves from the stems. Place the eggplant in a jar with the garlic, herbs, red wine, salt and pepper. Seal tightly, and let sit overnight.
2.
Toast the pine nuts in a dry pan. Remove from the heat and set aside. Remove the eggplant from the jar and drain well. Heat 2 tablespoons of oil in a pan, and sauté the eggplant for 5-7 minutes. Add the garlic, and sauté briefly.
3.
Rinse the scallions, pat dry, and thinly slice. Arrange the eggplant on plates with the garlic, scallions, pine nuts, and the herbs from the marinade.
