Description: Refreshing salad using summer vegetables. A salad but it’s quite filling.
Serves: 2
Cooking time: 10 minutes
Ingredients
- Aubergine – 1 piece or 200g, chopped into small pieces
- Fresh Tomatoes – chopped in small dice, 3 pieces or 180g
- Cucumber – 160g
- Olive oil – 2 tablespoons
- Garlic – pureed, 1 teaspoon or 1 piece
- Salt – 1 dash
- Ground black pepper – 2 dashes
- Grated parmesan cheese – 5g
Method
1. Heat a large non-stick frying pan, then add olive oil (1 tbsp), garlic, aubergine, salt, and ground black pepper over medium heat, stirring regularly.
2. Once the aubergine is almost cooked, add the tomatoes to the pan, and cook for 1 minute.
3. Stop the heat, add the cucumbers and mix well.
Serve: Sprinkle parmesan cheese.
Nutritional Values Per Serving
| Kcal | Protein | Fat | Carbs | Fibre | Sugars | Salt | Saturated Fat | Vitamin C | Vitamin E |
|---|---|---|---|---|---|---|---|---|---|
| 183.7 | 3.2g | 15.1g | 12.5g | 4.4g | 7.0g | 0.3g | 0.8g | 15.9mg | 0.8mg |
| 9.2% | 6.4% | 21.5% | 4.8% | 14.7% | 7.8% | 4.8% | 3.8% | 39.7% | 25.5% |
Nutritional Tips
Fibre-rich vegetable “aubergine” contains low fat and low calories (it is only 25 kcal for 100g). Aubergine helps increase satiety (make our stomach fuller) by adding volume to the dish and providing fibre.
Aubergine contains more fibre than other vegetables, so it is a good option to increase the daily intake of fibre without boosting calories unlike whole grains, cereals or pulses which are also rich in fibre but more calorific.
Mignonne Nutri-Cuisine 