Wild Rice and Eggplant Balls

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Average: 5 (1 vote)
(1 vote)
Wild Rice and Eggplant Balls

Wild Rice and Eggplant Balls - The small balls look very impressive.

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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
90
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie90 kcal(4 %)
Protein3 g(3 %)
Fat2 g(2 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage1.9 g(6 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate28 μg(9 %)
Pantothenic acid0.3 mg(5 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3 mg(3 %)
Potassium164 mg(4 %)
Calcium11 mg(1 %)
Magnesium37 mg(12 %)
Iron0.6 mg(4 %)
Iodine1 μg(1 %)
Zinc1.1 mg(14 %)
Saturated fatty acids0.3 g
Uric acid10 mg
Cholesterol0 mg

Ingredients

for
12
Ingredients
200 grams Wild rice
salt
2 Eggplant
1 shallot
1 garlic clove
2 stalks parsley
2 Tbsps olive oil
3 Tbsps whole grain breadcrumbs
1 Tbsp Lime juice
peppers
2 Limes
How healthy are the main ingredients?
olive oilsaltEggplantshallotgarlic cloveparsley

Preparation steps

1.

Cook the rice in salted water according to package directions. Drain and let cool.

2.

While the rice is cooking, rinse eggplant, pat dry and pierce with a fork several times. Bake on middle rack of preheated oven at 200°C (fan 180°C; gas: mark 3) (approximately 400°F) until eggplant skin begins to bubble and the flesh feels soft, about 20 minutes. Let cool, remove skin and mash the eggplant with a fork.

3.

Peel and finely chop shallot and garlic. Rinse parsley, shake dry, pluck leaves, and finely chop. Combine shallot, garlic, and parsley with the oil. Add breadcrumbs, rice, and eggplant until a moldable mixture is formed. Season with lime juice, salt, and pepper.

4.

Rinse limes in hot water, pat dry and cut into thin slices.

5.

Form mixture into small balls. Thread a lime slice and then a rice ball onto a wooden skewer. Serve on a platter.