Mediterranean Vegetable Bake

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Mediterranean Vegetable Bake
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
254
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie254 cal.(12 %)
Protein8 g(8 %)
Fat10 g(9 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K15.4 μg(26 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.5 mg(36 %)
Folate109 μg(36 %)
Pantothenic acid1.4 mg(23 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C57 mg(60 %)
Potassium1,138 mg(28 %)
Calcium108 mg(11 %)
Magnesium69 mg(23 %)
Iron2.3 mg(15 %)
Iodine12 μg(6 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2.3 g
Uric acid71 mg
Cholesterol4 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
2 large Eggplant (sliced)
1 tsp salt
3 Tbsps olive oil
1 large onion (chopped)
1 tsp oregano
2 cups canned Tomatoes
2 Tomatoes (sliced)
3 ⅔ cups potatoes (sliced)
2 Tbsps dry breadcrumbs
2 Tbsps Parmesan (grated)
How healthy are the main ingredients?
potatoTomatoolive oilParmesanoreganoEggplant

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4.
2.
Place the sliced aubergines in a bowl, sprinkle with salt and wait for 30 minutes for any water to drain off. Place onto kitchen paper to dry.
3.
In a saucepan, add half the olive oil and saute the onion over a moderate heat until softened, add the oregano and the tin of tomatoes and simmer for 20 minutes.
4.
Heat the rest of the oil in a large frying pan and saute the potato and aubergine slices to colour.
5.
In a greased gratin dish, build layers of the potato and aubergine slices with the tomato mixture and the sliced tomatoes. Finish with the breadcrumbs and parmesan and place in the oven to cook for 30 minutes until brown and crisp.

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