Aubergine Disc Gratin

0
Average: 0 (0 votes)
(0 votes)
Aubergine Disc Gratin
share Share
print
bookmark_border Copy URL
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
281
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie281 cal.(13 %)
Protein10 g(10 %)
Fat23 g(20 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E4.7 mg(39 %)
Vitamin K12.5 μg(21 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.2 mg(14 %)
Folate79 μg(26 %)
Pantothenic acid1.1 mg(18 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C12 mg(13 %)
Potassium841 mg(21 %)
Calcium110 mg(11 %)
Magnesium40 mg(13 %)
Iron1.6 mg(11 %)
Iodine14 μg(7 %)
Zinc0.8 mg(10 %)
Saturated fatty acids4.4 g
Uric acid81 mg
Cholesterol7 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
2 Eggplant (washed and trimmed)
salt (to taste)
8 Tbsps olive oil
4 Anchovy fillet (rinsed and finely chopped)
8 Tbsps Tomato paste
freshly ground Black pepper (to taste)
8 ozs fresh Mozzarella (sliced)
1 handful fresh Basil (washed and dried)
How healthy are the main ingredients?
MozzarellaTomato pasteolive oilBasilEggplantsalt

Preparation steps

1.
Slice the eggplant into rounds 1/2-inch in diameter. Sprinkle with salt to draw out the water; let rest for 10 minutes. Rinse the eggplant and dry well with paper towels.
2.
Preheat oven to 180°C | 350F | gas 4.
3.
Heat the olive oil in a skillet over medium heat. Place the eggplant slices in a single layer in the skillet and fry on both sides until golden brown. Repeat the process until all the slices are cooked.
4.
In a small bowl, combine the chopped anchovies, tomato paste, and pepper. Place a dollop of the tomato paste mixture on each slice of eggplant and spread evenly to the edges.
5.
Place the eggplant slices in an ovenproof dish. Place a slice of mozzarella cheese over the tomato mixture. Bake for about 15 or 20 minutes or until bubbly.
6.
Remove from oven and garnish with basil leaves. Serve.