Aubergine Stacks

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Aubergine Stacks
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
275
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie275 cal.(13 %)
Protein11 g(11 %)
Fat21 g(18 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E3 mg(25 %)
Vitamin K17.1 μg(29 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.3 mg(21 %)
Folate92 μg(31 %)
Pantothenic acid1 mg(17 %)
Biotin9.3 μg(21 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C28 mg(29 %)
Potassium628 mg(16 %)
Calcium100 mg(10 %)
Magnesium39 mg(13 %)
Iron1.4 mg(9 %)
Iodine15 μg(8 %)
Zinc0.6 mg(8 %)
Saturated fatty acids4.2 g
Uric acid49 mg
Cholesterol7 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
2 large Eggplant
2 cloves garlic cloves (thinly sliced)
5 large Tomatoes (sliced)
2 Mozzarella (120 g | 0.5 cup each)
4 Tbsps olive oil
1 handful Basil
salt
freshly ground peppers
In addition
olive oil
balsamic vinegar
How healthy are the main ingredients?
olive oilBasilgarlic cloveEggplantTomatoMozzarella

Preparation steps

1.
Cut the eggplant across into approximately 1 cm (½ inch) slices.
2.
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.
3.
To serve, pile on plates alternating eggplant slices with tomato, mozzarella and basil leaves. Drizzle with olive oil and balsamic vinegar.