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Aubergine Stacks

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Aubergine Stacks
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
259
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie259 kcal(12 %)
Protein6.72 g(7 %)
Fat18.33 g(16 %)
Carbohydrates22.66 g(15 %)
Sugar added0 g(0 %)
Roughage9.32 g(31 %)
Vitamin A168.37 mg(21,046 %)
Vitamin D0 μg(0 %)
Vitamin E1.67 mg(14 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.13 mg(12 %)
Niacin3.32 mg(28 %)
Vitamin B₆0.38 mg(32 %)
Folate85.19 μg(28 %)
Pantothenic acid0.92 mg(15 %)
Biotin6.15 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C28.04 mg(30 %)
Potassium1,005.68 mg(25 %)
Calcium97.44 mg(10 %)
Magnesium57.34 mg(19 %)
Iron1.15 mg(8 %)
Zinc0.74 mg(11 %)
Saturated fatty acids4 g
Cholesterol3.5 mg
Recipe author: EAT SMARTER
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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

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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