Warm Aubergine and Mushroom Salad

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Warm Aubergine and Mushroom Salad
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
947
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie947 kcal(45 %)
Protein15.09 g(15 %)
Fat91.63 g(79 %)
Carbohydrates23.83 g(16 %)
Sugar added0 g(0 %)
Roughage12.4 g(41 %)
Vitamin A374.31 mg(46,789 %)
Vitamin D0.03 μg(0 %)
Vitamin E0.83 mg(7 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.24 mg(22 %)
Niacin3.56 mg(30 %)
Vitamin B₆0.28 mg(20 %)
Folate67.41 μg(22 %)
Pantothenic acid1.2 mg(20 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C6.5 mg(7 %)
Potassium760.48 mg(19 %)
Calcium192.48 mg(19 %)
Magnesium41.29 mg(14 %)
Iron2.93 mg(20 %)
Zinc0.77 mg(10 %)
Saturated fatty acids35.22 g
Cholesterol140 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
large Eggplant (quartered)
4 ounces
button Mushrooms
5 tablespoons
2 cloves
garlic (crushed)
1 cup
1 cup
To garnish
How healthy are the main ingredients?
EggplantMushroomolive oilsaltgarlicMascarpone

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Put the aubergines into a baking dish and drizzle with 3 tablespoons oil. Cook for 25 minutes, then add the mushrooms, remaining oil, a sprinkling of salt and pepper and the garlic. Cook for a further 20- 25 minutes until softened and browned.
3.
Place the aubergines and mushrooms on serving plates. Scatter with the pine nuts.
4.
Place a spoonful of mascarpone on top and garnish with pea shoots.