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Aubergine Stacks

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Aubergine Stacks
259
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
Nutritions
Fat18.33 g
Saturated Fat Acids4 g
Protein6.72 g
Roughage9.32 g
Sugar added0 g
Calorie259
1 serving contains
Calories259
Protein/g6.72
Fat/g18.33
Saturated fatty acids/g4
Carbohydrates/g22.66
Added sugar/g0
Roughage/g9.32
Cholesterol/mg3.5
Vitamin A/mg168.37
Vitamin D/μg0
Vitamin E/mg1.67
Vitamin B₁/mg0.17
Vitamin B₂/mg0.13
Niacin/mg3.32
Vitamin B₆/mg0.38
Folate/μg85.19
Pantothenic acid/mg0.92
Biotin/μg6.15
Vitamin B₁₂/μg0
Vitamin C/mg28.04
Potassium/mg1,005.68
Calcium/mg97.44
Magnesium/mg57.34
Iron/mg1.15
Zinc/mg0.74

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
2
large Eggplant
2 clove
garlic (thinly sliced)
5
large tomatoes (sliced)
2
Mozzarella Ball (120 g | 0.5 cup each)
4 tablespoons
1 handful
freshly ground peppers
In addition
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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.

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