Raita with Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 271 mg | (7 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 16 g |
Ingredients
- Also
- 1 Eggplant
- olive oil (for brushing)
- salt
- Chili powder
- 4 Tbsps honey
Preparation steps
Line a baking sheet with parchment paper or grease with oil.
Rinse the eggplant, trim the stem, and lengthwise into thick slice, about 5 mm thick.
Place the eggplant slices on the plate. Brush with a little oil and season with salt and chili powder. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 10 minutes. Sprinkle each slice with a little wild honey and continue to cook until done in the oven until the surface is caramelized slightly (about 10 minutes). Allow the eggplant to cool.
For the raita, rinse the herbs, shake dry and pluck off the leaves and chop coarsely. Mix the yogurt with herbs and spices well. Season with salt and pepper, transfer the raita to a bowl, and refrigerate until ready to serve.
Cut the eggplant into cubes, and top over the raita to serve.
