Roasted eggplant with tomatoes and mint
- 8 ingredients
- Servings per recipe: 4
- Serving size: 400 g
Preparation & details:
smittenkitchen.com/blog/2011/09/roasted-eggplant-with-tomatoes-and-mint/
Source: Smitten Kitchen
253 recipes on HappyForks
Amount per 100 g
- Energy (calories): 57 kcal 3%
- Protein: 1.75 g 3%
- Fat: 3.7 g Why gray? Help 8%
- Carbohydrates: 5.24 g 2%
Calorie breakdown
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- Protein: 10% 6 kcal
- Fat: 57% 33 kcal
- Carbohydrates: 33% 19 kcal
Omega 6 : Omega 3
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1:1 20:1 8:1
General
Energy
57 kcal
3%
Water
88.56 g
3%
Carbohydrates
Carbohydrate
5.24 g
2%
Fiber
2.4 g
10%
Sugars, total
2.99 g
Starch
0 g
Lipids
Total lipid (fat)
3.7 g
8%
Total polyunsaturated
0.367 g
Omega 3 (n-3)
0.04 g
3%
Omega 6 (n-6)
0.322 g
3%
Total monounsaturated
2.144 g
Total saturated
1.02 g
as low as possible
Total trans
0.001 g
as low as possible
Cholesterol
4 mg
as low as possible
Protein + aminoacids
Protein
1.75 g
3%
Tryptophan
0.017 g
5%
Threonine
0.071 g
6%
Isoleucine
0.08 g
7%
Leucine
0.143 g
5%
Lysine
0.141 g
6%
Methionine + Cystine
0.043 g
4%
Methionine
0.03 g
Cystine
0.013 g
Phenylalanine + Tyrosine
0.145 g
7%
Phenylalanine
0.078 g
Tyrosine
0.067 g
Valine
0.094 g
6%
Vitamins
Vitamin C
4.1 mg
5%
Folate, total
20 µg
Folate, DFE
20 µg DFE
5%
Vitamin B-1 (Thiamin)
0.036 mg
3%
Vitamin B-2 (Riboflavin)
0.046 mg
4%
Vitamin B-3 (Niacin)
0.568 mg
4%
Vitamin B-5 (Pantothenic acid)
0.228 mg
5%
Vitamin B-6
0.078 mg
6%
Vitamin B-12 (Cobalamin)
0.03 µg
1%
Vitamin A
205 IU
9%
Vitamin E
0.68 mg
5%
Vitamin D
1 IU
0%
Vitamin K
5.6 µg
6%
Isoflavones, total
0 mg
Minerals
Calcium, Ca
26 mg
3%
Magnesium, Mg
13 mg
4%
Phosphorus, P
34 mg
5%
Iron, Fe
0.29 mg
2%
Potassium, K
211 mg
4%
Sodium, Na
34 mg
2%
Zinc, Zn
0.24 mg
3%
Copper, Cu
0.073 mg
8%
Selenium, Se
1.3 µg
2%
Manganese, Mn
0.186 mg
10%
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Ingredients
| Ingredient description | Matched product |
|---|---|
| 1 to 2 tablespoons plus 4 teaspoons olive oil | Oil · olive · salad or cooking - 3 tbsp |
| 1 1/2 pounds eggplant (about 2 medium), in 3/4- to 1-inch slices | Eggplant · raw - 2 eggplant, unpeeled (approx 1-1/4 lb) |
| 2 ounces (1/2 cup) chopped or crumbled ricotta salata | Cheese · ricotta · whole milk - 0.5 cup |
| 2 tablespoons capers, drained | Capers · canned - 2 tbsp, drained |
| 1/3 cup finely diced red onion | Onions · raw - 0.33 cup, sliced |
| 3 seeded, diced medium tomatoes (1 1/2 cups) | Tomatoes · red · ripe · raw · year round average - 1.5 cup, chopped or sliced |
| 3 tablespoons minced fresh mint leaves | Peppermint · fresh - 3 tbsp |
| 2 teaspoon red wine vinegar | Vinegar · red wine - 2 tsp |
Possible differences in nutritional values
All the nutritional values are calculated based on the above products from HappyForks. The precise nutritional values of your recipe may differ due to the use of some specific foods, which not always have a perfect fit in HappyForks. The ingredients used in the recipe may have also different nutritional values than those in our database.
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- Nutrition recommendations based on Dietary Reference Intake (DRI) developed by the Institute of Medicine, source.
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- RDA (Recommended Dietary Allowances) - the daily daietary intake level of a nutrient that meet the requirements of 97.5% of healthy individuals in particular age group and gender.
- AI (Adequate Intake) - recommended average daily nutrient intake assumed to be adequate based on approximation of observed mean nutrient intake by a group of healthy people, used when an RDA cannot be determined.
- UL (Tolerable upper intake levels) - the highest level of daily consumption that current data have shown to cause no side effects in humans when used indefinitely without medical supervision.