Spicy Eggplant

5
Average: 5 (2 votes)
(2 votes)
Spicy Eggplant
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
85
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie85 kcal(4 %)
Protein3.23 g(3 %)
Fat0.62 g(1 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage8.14 g(27 %)
Vitamin A57.53 mg(7,191 %)
Vitamin D0 μg(0 %)
Vitamin E1.15 mg(10 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.11 mg(10 %)
Niacin2.62 mg(22 %)
Vitamin B₆0.28 mg(20 %)
Folate69.5 μg(23 %)
Pantothenic acid0.82 mg(14 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15.05 mg(16 %)
Potassium773.22 mg(19 %)
Calcium30.81 mg(3 %)
Magnesium45.13 mg(15 %)
Iron0.8 mg(5 %)
Zinc0.54 mg(7 %)
Saturated fatty acids0.11 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 large Eggplant (sliced)
olive oil (for frying)
2 tablespoons Harissa
2 tomatoes (skinned and finely chopped)
How healthy are the main ingredients?
Eggplantolive oiltomato
Preparation

Kitchen utensils

1 Small skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Whisk, 1 Bowl, 1 Citrus juicer, 1 Small bowl

Preparation steps

1.

Heat 1/2" oil in a frying pan (skillet).

2.
Fry the aubergine slices in batches for 3-4 minutes over a medium to high heat until golden brown, topping up the oil between batches as necessary. Drain on kitchen paper and set aside.
3.
Add 1 tablespoon of oil to the pan and fry the harissa paste and chopped tomato for 2 minutes. Add the aubergine slices, stir gently and set aside to cool before serving.