Vegetable Skillet with Broccoli and Eggplant
Vegetable skillet with broccoli and eggplant - A colorful vegetable mix - all from a pan.
Healthy, because
Even smarter
Nutritional values
Broccoli is bursting with secondary plant compounds: Glucosinolates (sulphur compounds) and beta-carotene can render free radicals harmless and thus protect our body cells. In addition, cabbage provides a lot of defensive vitamin C and a good portion of calcium.
Tip for those in a hurry: You can also buy the vegetables deep-frozen. This not only saves you time, but you can also enjoy the pan outside the season.
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 carrot
- 2 small Eggplant
- 200 grams green Beans
- 200 grams Broccoli
- 1 Red Bell pepper
- 3 Tomatoes
- 1 onion
- 1 garlic clove
- 1 lemon
- 2 Tbsps vegetable oil
- 1 tsp Red pepper flakes
- 250 milliliters Vegetable broth
- 3 stalks parsley
- salt
- 1 tsp sugar
Preparation steps
Peel carrot. Rinse and trim eggplants. Cut both cut into slices. Rinse beans, trim and cut into 5 cm (approximately 2-inch) long pieces. Rinse broccoli, trim and cut into florets. Rinse bell pepper, trim, cut in half, remove seeds, remove the white ribs and cut into strips.
Dip tomatoes in boiling water, peel, quarter and remove seeds. Cut into chunks. Peel onion and garlic and chop finely. Squeeze the lemon.
Heat the oil in a skillet. Add all chopped ingredients and red pepper flakes and sauté over medium heat while stirring. Add vegetable broth and lemon juice, bring to a boil, cover and simmer over low heat for 20-25 minutes.
Meanwhile, rinse the parsley, shake dry and chop finely.
Season vegetable skillet with salt and sugar and sprinkle with parsley.
