Eggplant salad and potatoes - web medicine

How to make eggplant and potato salad under the protection of identifying the way the eggplant salad and simple potatoes work in a healthy way. Ingredients to prepare eggplant and potato salad 1/4 cup olive oil. 2 medium -sized eggplant. 450 grams of potatoes. 3 cloves of garlic, finely chopped. Fresh 1/2 juice. 1 tablespoon of grated lemon zest. Teaspoon paprika. A teaspoon of dry rosemary. A teaspoon of dry thyme. Black black pepper. A pinch of salt. Serve ingredients toasted tomatoes. Lettuce leaves. Steps to prepare the eggplant salad and potatoes, heat the oven at 400 ° C and bring a large skill and place the oil inside. Check the pan into the oven and leave for 10 minutes to heat the oil. Cut the eggplant and potatoes into small cubes, place in a large bowl and add pepper and salt. Remove the tray from the oven, place the eggplant and potatoes in it and stir with oil. Check the tray in the oven, and the ingredients are about 30 minutes, and stir from time to time. Remove the tray from the oven, add garlic and prepare the tray in the oven for another 10 to 15 minutes to make the vegetables golden. Add lemon juice, paprika and a little salt and pepper, and stir with the previous ingredients. Prepare a serving dish by applying lettuce leaves. Pour the eggplant salad and potatoes into a serving dish. Add a little roasted tomato over the salad and eat it hot. Nutritional notes Avoid adding rosemary to the salad of eggplant and potatoes if you suffer from an allergy to aspirin, it contains a similar cabinet fabric. Eat thyme and add it to the dishes eaten if you suffer from cough, bronchitis, breathing infections or colds. Make sure you eat the recipe, it is rich in minerals and vitamins and antioxidants that contribute to the fight against free radicals and disease prevention. Eggplant salad, potatoes and diabetics. Eat the eggplant salad and potatoes, and include vegetables in the diet as it is in the dietary fiber that contributes to the management of the sugar in the blood. Eggplant salad, potatoes and heart patients. Avoid excessive adding rosemary and thyme to the recipe, and be careful about the intake of if you suffer from bleeding disorders, to aggravate the state of health. Eat potatoes with rose if it can be a source of potassium and magnesium, and both contribute to controlling blood pressure and protecting the heart and reducing the chance to develop cerebral stroke. Eggplant salad, potatoes and pregnant women. Consult a doctor about the possibility of eating herbs such as rosemary, to avoid the potential health risks, such as stimulating the menstrual cycle and increasing the risk of miscarriage. Make sure you eat vegetables, to obtain dietary fiber that contributes to maintaining the gut, improving the digestion and prevention of constipation. Eggplant and potatoes for one serving calories 252 Calories Total fat 13.3 grams saturated fat 1.9 g iron 2 mg sodium 52 mg chollestrol 0 mg total carbohydrate 33 grams of dietary fiber 11.5 grams total sugar 8.4 g protein 4.5 grams of calcium