Eggplant salad
| Ingredient | Qty, g | |
|---|---|---|
| Himalayan salt | ||
| Apple cider vinegar | ||
| Eggplant ? 1 pc ≈ 250 g 500 g ≈ 2 sheet | ||
| Bulgarian pepper ? 1 pc ≈ 120 g 400 g ≈ 3.3 sheet | ||
| Olive oil | ||
| Tomato ? 1 pc ≈ 90 g 500 g ≈ 5.6 sheet | ||
| Garlic ? 1 pc ≈ 5 g 7 g ≈ 1.4 sheet | ||
| Erythritol | ||
| Product release: | 1 481 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 10 min | ||
| 10 min | ||
| 5 min | ||
| 5 min | ||
| 15 min | ||
| 15 min | ||
| 15 min | ||
| 5 min | ||
1 h 20 min | ||
|---|---|---|
| Proteins | 1 g |
| Fats | 1.6 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 3.1 g |
| Calories | 37 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1.3 |
| 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. | 17.4 |
| 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. | -0.63 |
| 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. | 1 442 |
| Weight loss | Detention | Set |
|---|---|---|
| 4% | 3% | 2% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Bulgarian pepper: 86% ◦ Tomato: 12% ◦ Eggplant: 2% C | 45531604720 |
| iWhich products: ◦ Bulgarian pepper: 53% ◦ Eggplant: 20% ◦ Tomato: 20% ◦ Garlic: 7% B6 | 1111247? |
| iWhich products: ◦ Bulgarian pepper: 70% ◦ Tomato: 20% ◦ Eggplant: 11% A | 810189? |
| iWhich products: ◦ Bulgarian pepper: 53% ◦ Eggplant: 28% ◦ Tomato: 19% B9 | 77134? |
| iWhich products: ◦ Bulgarian pepper: 52% ◦ Olive oil: 25% ◦ Tomato: 22% E | 66126? |
| iWhich products: ◦ Bulgarian pepper: 43% ◦ Eggplant: 30% ◦ Tomato: 27% B3 | 5594? |
| iWhich products: ◦ Tomato: 46% ◦ Bulgarian pepper: 34% ◦ Eggplant: 20% K | 57117? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Tomato Lycopene | 23234523? |
| iWhich products: ◦ Himalayan salt: 98% Sodium | 88158? |
| iWhich products: ◦ Eggplant Prebiotics | 88178? |
| iWhich products: ◦ Eggplant: 50% ◦ Tomato: 25% ◦ Bulgarian pepper: 19% ◦ Garlic: 6% Manganese | 79108? |
| iWhich products: ◦ Bulgarian pepper Silicon | 77147? |
| iWhich products: ◦ Tomato: 37% ◦ Eggplant: 36% ◦ Bulgarian pepper: 26% Potassium | 6897? |
| iWhich products: ◦ Eggplant: 53% ◦ Bulgarian pepper: 24% ◦ Tomato: 22% Fibers | 5887? |
| iWhich products: ◦ Tomato: 97% ◦ Garlic: 3% Molybdenum | 55115? |
| Nutrient | % of RDA |
|---|---|
| No nutrients exceed 1% of the RDA | |
Cut the eggplants (0.5 kg) and bell peppers (0.4 kg) into feathers. Finely chop the herbs (optional).
First, fry the eggplants in a skillet with olive oil (1.5 tbsp).
After cooking, place them on a paper towel to remove excess fat.
Scald the tomatoes (0.5 kg) with boiling water, remove the skin and stem. Then chop them into cubes or blend them in a blender.
Fry the tomatoes in the remaining olive oil for 15 minutes over medium heat, stirring occasionally.
Then add the bell pepper and continue cooking for another 15 minutes.
When the pepper becomes soft, add the fried eggplants and finely chopped garlic (1.5 cloves). Stew everything together for another 15 minutes.
Then add the herbs, erythritol (1 tbsp), salt (0.5 tbsp), and apple cider vinegar (2 tbsp).
Thoroughly mix all the ingredients and let them sit on the heat for another 5 minutes.
This salad can be served warm or cold.
