| Type | Per person |
|---|---|
| Energy | 150 kcal |
| Fat | 10 gr |
| of which saturated | 2 gr |
| Carbohydrates | 9 gr |
| of which sugars | 9 gr |
| Fibres | 6 gr |
| Protein | 3 gr |
| Salt | 0.04 gr |
Aubergine salad
Main course
2 persons
20 - 30 min
With seasonal products
335gr vegetables p.p.
Ingredients
2 persons
| 2 tablespoons oil |
| 2 spring onions |
| 2 tomatoes |
| 1 clove garlic |
| 1 aubergine |
| 6 sprigs parsley |
| 1/2 chilli |
| 2 tablespoons lemon juice |
Preparation
1. Wash the aubergine and cut it lengthwise into thin slices. Cut the slices into long strips.
2. Heat half the oil in a pan with a non-stick bottom and fry the aubergine in it for a few minutes until tender. Leave to cool.
3. Clean and slice the spring onions into rings.
4. Finely chop the pepper.
5. Wash the tomatoes and dice them.
6. Make a dressing from the rest of the oil, lemon juice, squeezed garlic, generous parsley and pepper.
7. Mix everything together.
Menu suggestion: Delicious with roasted chickpeas and jacket potatoes.
Source: Nutrition Centre.
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Nutritional values
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