Seared Zucchini and Eggplant with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 943 mg | (24 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 8 g |
Preparation steps
Rinse the potatoes, peel and cook in boiling salted water until fork tender, about 20-25 minutes.
Meanwhile, rinse the zucchini and eggplants, trim ends and cut lengthwise into thin slices (best to use a mandoline). Place the zucchini and eggplant slices next to each other on paper towels and sprinkle with salt. Allow to sit for 30 minutes. When the potatoes are cooked, drain them and press through a potato ricer into a bowl. Stir in the milk and melted butter, and season with salt, pepper and nutmeg to taste.
Pat the zucchini and eggplant slices dry. Heat the oil in a skillet. Add the zucchini and eggplant, and sear until golden brown on both sides, about 4-6 minutes. Remove with a slotted spoon and drain on paper towel. Sprinkle with sea salt. Serve the mashed potatoes and vegetables on a warm plate.
