Aubergine and Tomato Gratin
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 755 mg | (19 %) | ||
| Calcium | 454 mg | (45 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
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.
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