Aubergine and Tomato Gratin

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Aubergine and Tomato Gratin
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
499
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie499 cal.(24 %)
Protein18 g(18 %)
Fat43 g(37 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.6 μg(8 %)
Vitamin E3.2 mg(27 %)
Vitamin K15.3 μg(26 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.3 mg(21 %)
Folate114 μg(38 %)
Pantothenic acid1.6 mg(27 %)
Biotin15.1 μg(34 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C32 mg(34 %)
Potassium755 mg(19 %)
Calcium454 mg(45 %)
Magnesium57 mg(19 %)
Iron1.8 mg(12 %)
Iodine26 μg(13 %)
Zinc2.5 mg(31 %)
Saturated fatty acids21.5 g
Uric acid50 mg
Cholesterol196 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
2 large Eggplant
6 Tomatoes
olive oil (for frying)
1 ½ cups cream
2 Tbsps Crème fraiche
2 eggs
1 clove garlic cloves
½ cup Parmesan (freshly grated)
½ cup Gruyere ([or Emmental]; freshly grated)
½ bunch Basil
salt
freshly ground peppers
How healthy are the main ingredients?
ParmesanBasilgarlic cloveEggplantTomatoolive oil

Preparation steps

1.
Wash the aubergines, cut off the ends and cut the aubergines into approximately 0.5 cm slices. Sprinkle with salt and leave to stand for about 30 minutes to draw off some of the water.
2.
Wash the tomatoes, remove the hard stem ends and slice the tomatoes.
3.
Pick the basil leaves from their stalks and chop roughly (reserve a few leaves to garnish).
4.
Rinse the aubergines and pat dry. Heat the oil and fry the aubergine slices on both sides until golden brown (you will have to do this in batches). Now arrange the sliced vegetables in layers in a gratin dish, overlapping them neatly and alternating aubergine and tomato slices. Sprinkle a little basil between the layers.
5.
Peel and finely chop the garlic. Mix the cream, creme fraiche, eggs, Parmesan and garlic and season with salt and pepper. Pour over the vegetables and sprinkle with grated Gruyere. Bake in a preheated oven (180°C with fan) for about 30 minutes. Serve garnished with basil leaves.