- Difficulty: Very Easy
- Cost: Low Cost
- Preparation time: 10 Minutes
- Portions: 3-4
- Cooking methods: Grill
- Seasonality: Summer
- Energy 155.20 (Kcal)
- Carbohydrates 8.10 (g) of which sugars 3.78 (g)
- Proteins 6.78 (g)
- Fat 11.29 (g) of which saturated 5.72 (g)of which unsaturated 2.19 (g)
- Fibers 3.28 (g)
- Sodium 561.23 (mg)
Indicative values for a portion of 3 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes, Tips, and Variations
Before cooking the eggplants, you can drain them from their vegetation water by sprinkling them with coarse salt.
If you do not wish to grill them, you can put them in a ventilated oven at 356°F (with a pinch of salt and a drizzle of oil) and cook them for 10-15 minutes, until they are tender.
Besides mint, you can add other aromatic herbs like parsley, basil, or thyme. You may omit the garlic, or replace fresh with a pinch of garlic powder.
You can enrich the dressing with some sun-dried tomatoes in oil, cut into strips.
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