Vegetable Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 53 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 95 mg | (2 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 1 g |
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Trim and rinse the eggplant and chop into small cubes. Mix with 2 tablespoons oil and place on a baking sheet lined with parchment paper. Bake for about 20 minutes until the cubes are golden brown.
Rinse the asparagus, cut off woody stems and cut into small pieces. Cook in salted boiling water for 1 - 2 minutes until al dente, drain and pat dry with paper towels. Rinse the parsley and thyme, shake dry, pluck off the leaves and chop finely. Peel the garlic and press through a press.
Combine the eggplant, asparagus, herbs, garlic and egg in a bowl. Season with salt and pepper, and if necessary knead in some breadcrumbs so that the mixture is more malleable. Cut the feta into cubes, mix in and shape mixture into about 20 balls.
Heat the rest of the oil in a hot pan (preferably non-stick) and fry the vegetable balls in batches for 4 - 5 minutes.
Serve, if desired, on skewers, drizzled with yogurt and sprinkled with sesame seeds.
