Eggplant Gratins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 9.6 g | (10 %) | ||
| Fat | 33.36 g | (29 %) | ||
| Carbohydrates | 45.69 g | (30 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 8.84 g | (29 %) |
| Vitamin A | 145.38 mg | (18,173 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.07 mg | (9 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 4.19 mg | (35 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 88.26 μg | (29 %) | ||
| Pantothenic acid | 0.78 mg | (13 %) | ||
| Biotin | 8.84 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45.4 mg | (48 %) | ||
| Potassium | 1,324.05 mg | (33 %) | ||
| Calcium | 81.53 mg | (8 %) | ||
| Magnesium | 76.23 mg | (25 %) | ||
| Iron | 2.86 mg | (19 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.86 mg | (11 %) | ||
| Saturated fatty acids | 4.38 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 Eggplant
- salt
- 30 grams Pine nuts
- 2 handfuls Basil
- 100 milliliters olive oil
- salt
- peppers
- lemon juice
- 1 Tbsp vegan Margarine
- 1 Tbsp Pastry flour
- 250 milliliters Soy milk
- Nutmeg (freshly grated)
- 500 grams starchy potatoes
- 400 grams crushed Tomatoes (canned)
- 1 onion
- 1 garlic clove
- 2 sprigs fresh thyme
- 1 Tbsp balsamic vinegar
- 1 tsp sugar
Preparation steps
Rinse eggplant and cut into 1.5 cm (approximately 1/2 inch) thick slices. Season with salt and let rest briefly. Toast pine nuts in a dry pan until golden brown and cool. Rinse basil and shake dry. Place into a blender and puree finely with pine nuts. Add about 6 tablespoons of oil gradually until mixture is creamy. Season with salt, pepper and lemon juice.
Heat margarine in a pan and dust with flour, saute until sauce thickens. Add soy milk, stirring, and simmer for about 5 minutes on low heat. Season sauce with salt, pepper and nutmeg.
Rinse and peel potatoes, grate coarsely. Squeeze well.
Line baking sheet with parchment paper and arrange four cake rings (about 10 cm in diameter) (approximately 4 inches) in it. Layer each with 1-2 eggplant slices and brush with some of remaining olive oil. Spread each with about 2 tablespoons of tomatoes. Combine grated potatoes with sauce and spread on top. Layer with 2-3 tablespoons of tomatoes, pesto and remaining eggplant slices. Drizzle with oil and bake in preheated oven at 200°C (approximately 400°F) for about 40 minutes, covering with parchment paper during the last 10 minutes. Remove from the oven.
Peel onion and garlic and chop finely. Heat remaining olive oil and saute onion and garlic. Add the rest of tomatoes. Rinse thyme, pluck off some leaves and set aside. Add remaining thyme to the sauce and simmer for about 10 minutes on low heat. Season with salt, pepper, vinegar and sugar.
Cool gratins, arrange on plates and remove rings. Drizzle with sauce and sprinkle with thyme. Serve.
