Aubergine Stacks

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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259

calories

Calories

My cookbook

easy

Difficulty

30 min.

Preparation

Nutritions

1 serving contains

Fat	18.33 g
Saturated Fat Acids	4 g
Protein	6.72 g
Roughage	9.32 g
Sugar added	0 g
Calorie	259

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Our nutritional traffic light explained

Carbohydrates/g	22.66
Cholesterol/mg	3.5
Vitamin A/mg	168.37
Vitamin D/μg	0
Vitamin E/mg	1.67
Vitamin B₁/mg	0.17
Vitamin B₂/mg	0.13
Niacin/mg	3.32
Vitamin B₆/mg	0.38
Folate/μg	85.19
Pantothenic acid/mg	0.92
Biotin/μg	6.15
Vitamin B₁₂/μg	0
Vitamin C/mg	28.04
Potassium/mg	1,005.68
Calcium/mg	97.44
Magnesium/mg	57.34
Iron/mg	1.15
Zinc/mg	0.74

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

large Eggplant

2 clove

garlic (thinly sliced)

large tomatoes (sliced)

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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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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