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How to make eggplant and potato salad

 How to make eggplant and potato salad

Learn how to make a simple and healthy eggplant and potato salad.

How to make eggplant and potato salad

Ingredients to prepare eggplant and potato salad

  • 1/4 cup olive oil.
  • 2 medium eggplants.
  • 450 gr potatoes.
  • 3 garlic cloves, finely chopped.
  • Juice 1/2 a fresh lemon.
  • A tablespoon of grated lemon peel.
  • 1 teaspoon paprika.
  • A teaspoon of dry rosemary.
  • 1 teaspoon dry thyme.
  • Pinch of black pepper.
  • Pinch of salt.

Serving components

  • Grilled tomato.
  • Lettuce leaves.

Steps to prepare eggplant and potato salad

  1. Preheat the oven to 400 ° C, bring a large frying pan and put the oil in it.
  2. Insert the skillet into the oven, and let it sit for 10 minutes to heat up the oil.
  3. Cut the eggplant and potatoes into small cubes, put them in a large bowl, and add pepper and salt to them.
  4. Take the tray from the oven, put the eggplant and potatoes inside, and fry them with the oil.
  5. Put the tray in the oven, and toast the ingredients for about 30 minutes, stirring every now and then.
  6. Take the tray out from the oven, add the garlic, and put it back in the oven for another 10 to 15 minutes, so that the vegetables become golden in color.
  7. Add lemon juice, paprika, a pinch of salt and pepper, and mix with the previous ingredients.
  8. Prepare a serving plate by adding lettuce leaves.
  9. Pour the eggplant and potato salad into a serving dish.
  10. Add a few grilled tomatoes over the salad, and eat it warm.

Nutritionist's notes

  • Avoid adding rosemary to eggplant and potato salad if you are allergic to aspirin, as it contains a similar chemical to it.
  • Make sure to eat thyme and add it to your dishes if you suffer from coughs, bronchitis, respiratory infections, or colds.
  • Be sure to eat the recipe as it is rich in minerals, vitamins, and antioxidants that contribute to fighting free radicals and preventing disease.

Eggplant and potato salad and diabetics

  • Be sure to eat eggplant and potato salad, and include vegetables in the diet, as they are concerned with dietary fiber that contributes to managing blood sugar levels.

Eggplant and potato salad and heart patients

  • Avoid over-adding rosemary and thyme to the recipe, and be wary of the amount you eat if you suffer from bleeding disorders, to avoid worsening the health condition.
  • Eat potatoes with the skin if you can, as they are a source of potassium and magnesium, both of which contribute to controlling blood pressure, protecting the heart, and reducing the chance of stroke.

Eggplant and potato salad and pregnant women

  • Make sure to consult your doctor about the possibility of consuming some herbs, such as rosemary, to avoid potential health risks, such as stimulating menstruation and increasing the risk of miscarriage.
  • Be sure to eat vegetables, to get the dietary fiber that contributes to maintaining intestinal health, improving digestion, and preventing constipation.

Nutritional values ​​per serving

  • Calories 252 kcal
  • Total fat 13.3 grams
  • Saturated fat 1.9 g
  • Iron 2 milligrams
  • Sodium 52 mg
  • Cholesterol 0 milligrams
  • Total carbohydrates 33 g
  • Dietary fiber 11.5 grams
  • Total sugar is 8.4 g
  • Protein 4.5 g
  • Calcium is 49 milligrams
  • Potassium 1020 milligrams