Vegetable and Olive Timbale
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
438
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tbsps olive oil
- 2 small Zucchini
- 1 small onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 medium Eggplant (peeled and chopped)
- 4 Tbsps breadcrumbs
- 1 cup cream cheese (beaten)
- ¼ cup black Olives (stoned and finely chopped)
Preparation steps
1.
Grease four ramekins or pudding basins. Heat the oven to 180°C (160º fan) | 350F | gas 4.
2.
Using a vegetable peeler, peel thin strips lengthways from the courgettes.
3.
Heat 2 tablespoons of the oil in a pan and gently fry the courgette strips until soft then remove them from the pan. You may have to do this in batches.
4.
Wipe the pan clean then add the remaining oil and gently fry the onion until soft but not brown. Add the garlic, cook for 2 minutes then add the chopped aubergine and cook for a further 15-20 minutes or until the aubergine is soft and lightly browned.
5.
Stir in the breadcrumbs and season with salt and pepper. Remove the pan from the heat.
6.
Line the moulds with the courgette strips, reserving four for the garnish. Spoon the aubergine mixture into the moulds and bake for 15 minutes.
7.
Let the bakes cool for about 10 minutes then spread the cream cheese over each one. Carefully turn out onto serving dishes and garnish with the reserved courgette strips and the chopped olives.
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