Eggplant caviar
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Eggplant ? 1 pc ≈ 250 g 250 g ≈ 1 sheet | ||
| Onion ? 1 pc ≈ 110 g 160 g ≈ 1.5 sheet | ||
| Bulgarian pepper ? 1 pc ≈ 120 g 120 g ≈ 1 sheet | ||
| Tomato ? 1 pc ≈ 90 g 200 g ≈ 2.2 sheet | ||
| Chili pepper | ||
| Garlic ? 1 pc ≈ 5 g 7 g ≈ 1.4 sheet | ||
| Olive oil | ||
| Cooking salt | to taste | |
| Product release: | 758 g | |
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Cooking time
| 10 min | ||
| 25 min | ||
| 5 min | ||
40 min | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 1.1 g |
| Fats | 2.1 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 4.2 g |
| Calories | 45 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1.2 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 18 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.58 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 2 438 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 5% | 3% | 3% |
| 972 kcal | 1350 kcal | 1620 kcal |
Macronutrient distribution
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
Vitamins per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Bulgarian pepper: 73% ◦ Tomato: 13% ◦ Onion: 6% ◦ Chili pepper: 4% ◦ Eggplant: 3% C | 31371103214 |
| iWhich products: ◦ Bulgarian pepper: 36% ◦ Eggplant: 21% ◦ Onion: 21% ◦ Tomato: 14% ◦ Garlic: 7% B6 | 1111237? |
| iWhich products: ◦ Bulgarian pepper: 35% ◦ Eggplant: 31% ◦ Onion: 17% ◦ Tomato: 17% B9 | 66124? |
| iWhich products: ◦ Olive oil: 41% ◦ Bulgarian pepper: 36% ◦ Tomato: 20% E | 55105? |
| iWhich products: ◦ Bulgarian pepper: 60% ◦ Tomato: 23% ◦ Eggplant: 15% A | 57126? |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Tomato Lycopene | 18183518? |
| iWhich products: ◦ Eggplant Prebiotics | 88168? |
| iWhich products: ◦ Eggplant: 44% ◦ Onion: 17% ◦ Tomato: 17% ◦ Bulgarian pepper: 11% ◦ Garlic: 11% Manganese | 79118? |
| iWhich products: ◦ Eggplant: 36% ◦ Tomato: 30% ◦ Bulgarian pepper: 16% ◦ Onion: 15% ◦ Garlic: 2% Potassium | 6897? |
| iWhich products: ◦ Tomato: 84% ◦ Onion: 10% ◦ Garlic: 6% Molybdenum | 55104? |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Olive oil: 97% ◦ Tomato: 2% Oleic acid (Omega-9) | 5696? |
Vegan dishes
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Difficulty: simple
Max. per day ≈ 476 g ?Из расчета максимум 20 гр углеводов в день
Servings: 8 (1 serving ≈ 95 g)
Digestion time: 3 hour
Keto, LCHF: Recipes, Rules, Description
Eggplant, Onion, Bulgarian pepper, Tomato, Chili pepper, Garlic, Olive oil, Cooking salt
Slice: 10 min, Fry: 25 min, Mix the ingredients: 5 min
Keto, LCHF: Recipes, Rules, Description
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Peel 1 eggplant and cut it into cubes. Chop 1.5 onions, 1 bell pepper, and 2 tomatoes into cubes as well. Finely chop 1 hot pepper.
If desired, you can blanch the tomatoes and peel them for a smoother texture.
Crush 1.5 cloves of garlic through a garlic press or finely chop them.
In a deep skillet with a thick bottom or a cauldron, heat 1 tablespoon of vegetable oil.
First, add the chopped onions and sauté them until they turn light golden.
Then add the tomatoes and bell pepper, let them evaporate a bit to remove excess moisture, after which add the eggplants.
Sauté all the ingredients over medium heat for 20-30 minutes.
When the eggplants become soft, add salt and pepper to taste, as well as the garlic and, if desired, herbs.
Mix thoroughly and continue cooking until all the liquid evaporates.
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