Roasted Eggplants
Aubergines have a positive effect on the fluid balance in our body, as they are rich in potassium and low in sodium, and the
secondary plant substances anthocyanins they contain not only ensure the beautiful colour of the vegetables, but also protect the heart and have a positive effect on high blood pressure.
Aubergines are an ideal slimming product due to their high water content, unfortunately they absorb fat very well. Reduce the amount of oil if you want to reduce calories. A dip of yoghurt or quark with herbs goes well with the vegetables.
(Percentage of daily recommendation)
| Calorie | 93 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 406 mg | (10 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 small Eggplant
- 4 Tbsps vegetable oil
- 1 ½ tsps Sea salt
- freshly ground peppers
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse and halve the eggplants. Score the cut side with a knife and then brush with oil. Season with salt and pepper. Grease a baking sheet with the remaining oil and place the eggplant on the sheet with the cut side up. Place in the oven and bake for about 20 minutes. Serve hot.