Aubergine Disc Gratin
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
281
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant (washed and trimmed)
- salt (to taste)
- 8 Tbsps olive oil
- 4 Anchovy fillet (rinsed and finely chopped)
- 8 Tbsps Tomato paste
- freshly ground Black pepper (to taste)
- 8 ozs fresh Mozzarella (sliced)
- 1 handful fresh Basil (washed and dried)
Preparation steps
1.
Slice the eggplant into rounds 1/2-inch in diameter. Sprinkle with salt to draw out the water; let rest for 10 minutes. Rinse the eggplant and dry well with paper towels.
2.
Preheat oven to 180°C | 350F | gas 4.
3.
Heat the olive oil in a skillet over medium heat. Place the eggplant slices in a single layer in the skillet and fry on both sides until golden brown. Repeat the process until all the slices are cooked.
4.
In a small bowl, combine the chopped anchovies, tomato paste, and pepper. Place a dollop of the tomato paste mixture on each slice of eggplant and spread evenly to the edges.
5.
Place the eggplant slices in an ovenproof dish. Place a slice of mozzarella cheese over the tomato mixture. Bake for about 15 or 20 minutes or until bubbly.
6.
Remove from oven and garnish with basil leaves. Serve.
