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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Calories:	259 kcal
Difficulty:	easy
Preparation:	30 min
Ready in:	30 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	259 kcal	(13%)
Protein	7 g	(14%)
Fat	18 g	(23%)
Carbohydrates	23 g	(9%)
Added Sugar	0 g	(0%)
Roughage	9 g	(30%)
Vitamin A	168.37 µg	(21%)
Vitamin D	0 µg	(0%)
Vitamin E	1.67 mg	(14%)
Vitamin B1	0.17 mg	(15%)
Vitamin B2	0.13 mg	(9%)
Niacin	3.32 mg	(21%)
Vitamin B6	0.38 mg	(27%)
Folate	85.19 µg	(43%)
Pantothenic Acid	0.92 mg	(15%)
Biotin	6.15 µg	(12%)
Vitamin B12	0 µg	(0%)
Vitamin C	28.04 mg	(35%)
Potassium	1005.68 mg	(50%)
Calcium	97.44 mg	(12%)
Magnesium	57.34 mg	(15%)
Iron	1.15 mg	(8%)
Iodine	0 µg	(0%)
Zinc	0.74 mg	(7%)
Saturates	4 g
Uric Acid	0 g
Cholesterol	3.5 mg

Recipe author: EAT SMARTER

Ingredients

For servings

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

In addition

	olive oil
	balsamic vinegar

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Directions

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.

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