Aubergine Stacks

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Aubergine Stacks
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
259
calories
Calories

Nutritional values

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(27 %)
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(9 %)
Saturated fatty acids4 g
Cholesterol3.5 mg

Ingredients

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

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.