Potato Eggplant Salad
with red wine marinade
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
300
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 66.5 μg | (111 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,044 mg | (26 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 medium Eggplant
- 6 Tbsps olive oil
- 400 grams potatoes
- 125 milliliters Red wine
- instant Vegetable broth
- 1 Beefsteak tomato
- 1 bunch Arugula
- 2 Red onions
- lemons (juiced)
- 2 garlic cloves
- sugar
- salt
- freshly ground pepper
Preparation steps
1.
Rinse the eggplants, dry, remove the stalks and cut into large cubes. Saute in hot oil over medium heat until lightly browned. Cool on a paper towel.
2.
Peel, rinse and dice the potatoes. Cook the potatoes with the red wine and broth until al dente. Remove the potatoes and let cool. Set aside the liquid for the dressing.
3.
Rinse the tomato, dry and cut into wedges. Rinse the arugula and spin dry. Peel the onions and cut into rings. Mix all of the prepared vegetables in a bowl.
4.
Peel and crush the garlic. Mix the garlic, red wine broth and lemon juice. Season with salt, pepper and sugar. Pour the dressing over the vegetables. Mix well, let sit for about 1 hour and serve.
