4 Serves
37 Mins
Using a chefs knife, peel and slice the eggplant into 1-inch thick rounds.
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Vitamin E
1 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
33 µg / 400 µgCalcium
23 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
431 mg / 4,700 mgSodium
8 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Lightly brush the eggplant slices with cooking oil and season with salt and pepper.
Preheat the grill and cook the eggplant slices for 5 to 7 minutes per side until tender and lightly charred.
While the eggplant grills, heat a frying pan over medium heat with a little cooking oil and sauté the asparagus and mushrooms for 5 to 7 minutes until tender.
8
g12
g8
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