| Type | Per person |
|---|---|
| Energy | 132 kcal |
| Fat | 6 gr |
| of which saturated | 1 gr |
| Carbohydrates | 11 gr |
| of which sugars | 10 gr |
| Fibres | 8 gr |
| Protein | 4 gr |
| Salt | 0.71 gr |
Aubergine stew with fish
Main course
2 persons
20 - 30 min
With seasonal products
545gr vegetables p.p.
Ingredients
2 persons
| knife tip thyme |
| 2 tomatoes |
| 1-2 aubergines (total approx. 600g) |
| 1 stalk of celery |
| 1 tablespoon of oil |
| 1/2 winter carrot (approx. 140g) |
| 1 clove of garlic |
| 2 anchovy fillets (tin) |
| 1 bay leaf |
| 1 onion |
Preparation
1. Clean the vegetables. Cut the aubergine into large cubes, the celery into bows, the carrot into half slices, the tomatoes into wedges and the onion and garlic into shreds.
2. Cut the anchovy fillets into pieces.
3. Fry the onion, celery and carrot in the hot oil for 5 minutes.
4. Add the garlic, anchovies, aubergine, tomatoes, bay leaf and thyme.
5. Pour in a little water and simmer for 15 minutes, covered.
Menu suggestion: Delicious with fried fish fillet and potatoes.
Source: Nutrition Centre.
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Nutritional values
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