Aubergine Charlotte
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
537
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,014 mg | (25 %) | ||
| Calcium | 468 mg | (47 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 21.9 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Wash the aubergines, cut off the ends and slice lengthwise 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.
Peel and finely chop the garlic and mix with the cream, creme fraiche, eggs and cheese. Season with salt and pepper.
3.
Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin and dice.
4.
Rinse the aubergines and pat dry. Heat the oil and fry the aubergine slices on both sides until golden brown (you will need to do this in batches). Oil an ovenproof charlotte mould and line with aubergine slices. Then fill the middle with alternate layers of aubergines, tomatoes and the cream and cheese mixture, using up all the ingredients but reserving 4 tbsp tomatoes. Finish with the cream and cheese mixture.
5.
Bake in a preheated oven (180°C with fan) for about 45 minutes. Turn out of the mould and serve garnished with rocket. Cook the reserved tomatoes with 1 tbsp olive oil and season with salt and pepper. Serve with the aubergine charlotte.
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