The nutritional value of eggplant
| nutritional element | 100 grams of eggplant |
| water | 92.30 g |
| energy | 25 calories |
| Protein | 0.98 g |
| Fats | 0.18 g |
| carbohydrates | 5.88 g |
| fiber | 3.0 g |
| sugars | 3.53 g |
| Calcium | 9 milligrams |
| Iron | 0.23 milligrams |
| magnesium | 14 milligrams |
| phosphorous | 24 milligrams |
| potassium | 229 milligrams |
| Sodium | 2 milligrams |
| zinc | 0.16 milligrams |
| Vitamin C | 2.2 milligrams |
| thiamine | 0.039 milligrams |
| riboflavin | 0.037 milligrams |
| niacin | 0.649 milligrams |
| Vitamin B6 | 0.084 milligrams |
| folate | 22 mcg |
| Vitamin A | 1 microgram |
| Vitamin E | 0.30 mcg |
eggplant tray
| Preparation time | 15 minutes |
| cooking time | 35 minutes |
| enough for | 3 people |
the ingredients
- Two large eggplants, cut into medium cubes.
- A sprinkle of cumin.
- A tablespoon of lemon juice.
- Two tablespoons of olive oil.
- Half a shallot, finely chopped.
- Coated with chicken mixture with coriander and garlic.
- Two chopped tomatoes.
- A tablespoon of tomato paste.
- A quarter cup of water.
- Pinch of ginger powder .
- Two chopped tomatoes.
- Two tablespoons of finely chopped parsley.
- Two potatoes, cut into cubes.
How to prepare
- Put all the ingredients in a thermal oven bag, then add the chicken mixture with garlic and coriander, close the oven bag well, mix the ingredients together, and bake the bag in the hot oven for thirty-five minutes, then serve.
Eggplant sauce with vegetables
| Preparation time | 20 minutes |
| cooking time | 45 minutes |
| enough for | 4 people |
the ingredients
- A large eggplant cut in half.
- A tablespoon of finely chopped thyme.
- Two tablespoons of lemon juice .
- [[How to make onion and garlic powder|Two large onions], cut into four sections.
- Four red peppers, cut into four sections.
- A tablespoon of finely chopped rosemary.
- Two large tomatoes, cut into cubes.
- A cup of olive oil.
- Pinch of black pepper and salt.
- Eight cloves of garlic.
How to prepare
- Put the oven at a temperature of 200 ° C.
- Put garlic, eggplant, pepper and onion in a dish covered with cooking paper, sprinkle half a cup of oil on the ingredients, and bake in the oven for three quarters of an hour.
- Remove the dish from the oven and leave it to cool for ten minutes.
- Put the garlic and eggplant in the electric mixer, add salt, rosemary, black pepper, salt and thyme, and mix the ingredients together for several seconds to obtain a ground sauce.
- Sprinkle lemon juice on it and the rest of the olive oil.
- Leave the sauce in the bowl for an hour to cool, then serve.
Eggplant fattoush
| Preparation time | 45 minutes |
| cooking time | 10 minutes |
| enough for | 6 people |
the ingredients
- Two tomatoes cut into cubes.
- Half an onion, red onion, cut into circles.
- Two loaves of fried Arabic bread, cut into cubes.
- A cup of watercress leaves.
- Four tablespoons of lemon juice.
- A quarter of a teaspoon of sumac.
- A quarter of a cup of parsley.
- A cup of chopped green onions.
- Half a cup of mint.
- Eight tablespoons of olive oil .
- Pinch of salt .
- A quarter of a teaspoon of red Aleppo pepper.
- A kilogram of peeled eggplant.
===Method of preparation
- Chop the eggplant into small cubes, sprinkle with salt and stir it, then put a small amount of olive oil in a frying pan, fry the eggplant cubes in it and then remove it from the heat.
- Put the watercress in a bowl, add green onions, parsley, mint and tomatoes, and stir the ingredients together.
- Put the onions in a bowl, add the sumac, lemon juice and salt, mix well, then put the eggplant on the vegetable mixture and stir well, put the onions on top, then the fried bread, then the sauce and serve.
