Sheet Pan Eggplant with Herbs
Sheet Pan Eggplant with Herbs - Roasted aromas meet fine sweetness
Healthy, because
Even smarter
Nutritional values
Do you suffer from elevated blood pressure? The potassium from eggplants has been shown to lower levels. Pine nuts contain anti-inflammatory substances that soothe irritated skin. Apricots help keep mucous membranes intact and protect cells.
This eggplant from the oven can also be prepared with other types of fruit. For example, plums, nectarines, or pomegranate seeds would be great for the recipe.
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 Eggplant
- 4 Apricot
- 4 Tbsps olive oil
- salt
- 1 generous pinch ground Cumin
- peppers
- 3 Tbsps Pine nuts
- ½ bunch mixed Fresh herbs
- 1 scallion
- 3 ½ ozs Sour cream
Preparation steps
Clean eggplants, wash, cut in half lengthwise and place in a baking dish or on a baking sheet, making diagonal diamond-shaped cuts, but do not cut through. Wash and halve apricots, remove stones and add fruit to eggplants.
Season 3 tablespoons olive oil with salt, cumin and pepper. Brush apricot and eggplant halves with it. Bake in preheated oven at 200 °C / 400 °F for approx. 20 minutes; if necessary, switch on the broiler for 1-2 minutes to finish.
Meanwhile, toast pine nuts in a hot frying pan without fat over medium heat for 3 minutes. Wash herbs and spring onion, shake dry and chop coarsely or cut into rings. Mix sour cream with remaining oil and season with salt and pepper.
Sprinkle eggplant and apricots with pine nuts and herbs. Drizzle with a little dip and serve the remaining dip separately.
