Roast Aubergine Slices
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
143
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 143 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 510 mg | (13 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large Eggplant
- salt
- 6 cloves garlic cloves
- 1 small, red chili pepper
- 3 Dried Tomatoes (in oil)
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- ⅜ cup vegetable stock
- 1 pinch sugar
- freshly ground peppers
- 1 bunch Peppermint
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 große Non-stick pan, 1 Slotted spatula, 1 Paper towel, 1 Teaspoon, 1 Tablespoon, 1 Measuring cups, 1 Pot
Preparation steps
1.
Wash and slice the aubergines, sprinkle with a little salt and leave to stand. Peel and thinly slice the garlic. Wash, trim, deseed and finely chop the chilli. Chop the dried tomatoes. Pat the aubergine slices dry. Preheat the oven to 200ºC. Brush a baking tray with olive oil and arrange the aubergine slices on the tray. Scatter with the garlic, chilli and dried tomatoes. Sprinkle with the remaining olive oil and roast in the preheated oven for about 20 minutes. Then arrange neatly in a dish. Mix the lemon juice and vegetable stock. Season with salt and pepper, add sugar to taste and pour over the aubergines. Cover with aluminium foil and leave to stand for at least 30 minutes. Wash the mint, shake dry and chop roughly. Scatter over the aubergines.
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