Chop and sauté the yellow onions and red onions in canola oil over low heat, add black pepper.
Chop the eggplant and sauté it in a pan with salt, add black pepper.
Peel the parsnips and carrots into thin slices, add to the baking dish with the onions and eggplant pieces.
Add the chopped potatoes.
Brown the lean minced meat, add black pepper and salt, and lastly dark rum.
Combine all ingredients on a baking sheet and check the liquid. Add water if necessary.
Oven 180 degrees Celsius
Add cold-pressed olive oil to the top of the cooked dish.
Serve with salad and/or tart berries.
Eggplant reduces the risk of heart disease:
- Rich in potassium
- Flavonoids (stimulate the increase of good cholesterol)
Improves brain function:
- Phytonutrients (benefits the cognitive system and mental health)
Helps lose weight:
- Rich in soluble fiber (balances the digestive system)
- Contains few calories
Helps prevent anemia:
- Iron (formation of red blood cells
- Processing of proteins in metabolism
Vision
- Anthocyanin (central nervous system)
Bone health:
- Phenolic compounds
- Iron and calcium
Hair:
- Vitamin B3
- Vitamin A
Dehydrator:
- excessive fluid retention
Burns:
- Eggplant paste soothes the skin
Eggplant 100 g:
Nutrient Target
Energy kcal 22.4 kcal 1%
Energy kJ 93.6 kJ
Fat 0.2 g 0%
Polyunsaturated 0.1 g 0%
Carbohydrate 3.1 g 1%
Sugar 2.9 g 6%
Protein 0.5 g 1%
Fiber 2.5 g 10%
Organic acids 0.4 g
Vitamin Target
Vitamin A (RAE) 2.6 µg 0%
Vitamin B6 0.1 mg 8%
Vitamin C 5.0 mg 7%
Vitamin E 0.1 mg 1%
Folate (Vitamin B9) 18.0 µg 6%
Niacin (Vitamin B3) 0.6 mg 4%
Mineral or Trace Element Target
Phosphorus (P) 22.0 mg 4%
Potassium (K) 217.0 mg 7%
Calcium (Ca) 7.0 mg 1%
Magnesium (Mg) 14.0 mg 5%
Sodium (Na) 2.0 mg
Iron (Fe) 0.3 mg 2%
