Aubergine Stacks

Name: Aubergine Stacks
Total time: 30 min
Yield: 4
Ingredients: 2 large Eggplant; 2 clove garlic (thinly sliced); 5 large tomatoes (sliced); 2 Mozzarella Ball (120 g | 0.5 cup each); 4 tablespoons olive oil; 1 handful Basil; salt; freshly ground peppers; olive oil; balsamic vinegar

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Calories:

259

calories

Calories

Nutritions

1 serving contains
(Percentage of daily recommendation)

Calorie	259 kcal	(12 %)	more
Protein	6.72 g	(7 %)	more
Fat	18.33 g	(16 %)	more
Carbohydrates	22.66 g	(15 %)	more
Sugar added	0 g	(0 %)	more
Roughage	9.32 g	(31 %)	more

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more nutritions

Vitamin A	168.37 mg	(21,046 %)
Vitamin D	0 μg	(0 %)	more
Vitamin E	1.67 mg	(14 %)
Vitamin B₁	0.17 mg	(17 %)
Vitamin B₂	0.13 mg	(12 %)
Niacin	3.32 mg	(28 %)
Vitamin B₆	0.38 mg	(32 %)
Folate	85.19 μg	(28 %)	more
Pantothenic acid	0.92 mg	(15 %)
Biotin	6.15 μg	(14 %)	more
Vitamin B₁₂	0 μg	(0 %)	more
Vitamin C	28.04 mg	(30 %)
Potassium	1,005.68 mg	(25 %)	more
Calcium	97.44 mg	(10 %)	more
Magnesium	57.34 mg	(19 %)	more
Iron	1.15 mg	(8 %)	more
Zinc	0.74 mg	(11 %)	more
Saturated fatty acids	4 g
Cholesterol	3.5 mg		more

Recipe author: EAT SMARTER

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Ingredients

Preparation

Ingredients

for 4 servings

large Eggplant

2 clove

garlic (thinly sliced)

large tomatoes (sliced)

Mozzarella Ball (120 g | 0.5 cup each)

4 tablespoons

olive oil

1 handful

Basil

salt

freshly ground peppers

In addition: olive oil; balsamic vinegar

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Preparation

Preparation steps

Step 1/3

Cut the eggplant across into approximately 1 cm (½ inch) slices.

Step 2/3

Heat the olive oil in a frying pan and fry the eggplant and garlic slices until golden brown. Season with salt and pepper. Drain on absorbent kitchen paper.

Step 3/3

To serve, pile on plates alternating eggplant slices with tomato, mozzarella and basil leaves. Drizzle with olive oil and balsamic vinegar.