Sweet Potatoes with Asparagus, Eggplant and Halloumi
Sweet Potatoes with Asparagus, Eggplant and Halloumi - Colorful plate with a lot of vitamin power. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
This dish is rich in antioxidants, fiber and calcium and protein from the halloumi.
Replace the halloumi for grilled soy to make this a vegetarian dish.
(Percentage of daily recommendation)
| Calorie | 789 cal. | (38 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 16.4 mg | (137 %) | ||
| Vitamin K | 54.7 μg | (91 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,122 mg | (28 %) | ||
| Calcium | 1,146 mg | (115 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 21.5 μg | (11 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 151.4 mg | |||
| Cholesterol | 62.5 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 Eggplant
- 9 Tbsps olive oil
- Red pepper flakes
- salt
- peppers
- 2 Sweet potato
- 1 red Chile pepper
- 2 Tbsps Sunflower seed
- 1 bunch White pepper
- 4 Tbsps lemon juice
- 7 ozs chickpeas (can; drip weight)
- ½ bunch Basil
- ½ bunch Lemon balm
- 1 tsp Mustard
- ½ tsp ground Turmeric
- 1 tsp honey
- 10 ozs Halloumi cheese
Kitchen utensils
Preparation steps
Clean, wash and slice the aubergine. Heat 2 tablespoons of oil in a frying pan and fry the aubergine slices on both sides for 5-7 minutes over medium heat until golden brown and season with chili flakes, salt and pepper. Remove from the pan and set aside.
Meanwhile peel the sweet potato and cut it into cubes. Halve the chilli pepper lengthwise, remove seeds, wash and slice. Heat 1 more tablespoon of oil in a frying pan and fry the sweet potato cubes for 10 minutes. Add 1 tablespoon sunflower seeds and chilli slices and season with salt and pepper. Also set aside.
Wash the asparagus at the same time, cut off the woody ends, peel the lower third of the stalks if necessary. Heat 1 tablespoon of oil in a frying pan, sauté the asparagus for 5 minutes at medium heat. Deglaze with 1 tbsp. lemon juice, add 2 tbsp. water, cover and cook for another 3 minutes.
Rinse and drain the chickpeas on the side. Wash basil and lemon balm, shake dry and chop. Mix the chick peas with half of the herbs and 1 tbsp. oil and season with salt and pepper.
For the dressing, whisk the remaining oil with the rest of the lemon juice, mustard, turmeric and honey, season with salt and pepper and mix in the remaining herbs.
Cut Halloumi into slices and fry on both sides for 5 minutes in a hot pan over medium heat until golden brown.
To serve, arrange sweet potatoes, slices of aubergine on plates, add chickpeas, asparagus and halloumi and sprinkle with the dressing. Sprinkle with the remaining sunflower seeds.
