Baked Eggplant and Goat Cheese Turrets
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
252
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 345 mg | (9 %) | ||
| Calcium | 363 mg | (36 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Eggplant
- salt
- 200 grams Goat cheese
- 2 Tbsps olive oil
- freshly ground peppers
- 4 Tbsps balsamic vinegar
Preparation steps
1.
Trim, rinse and slice the eggplants. Season with salt and leave for about 30 minutes. Pat the eggplant slices dry with paper towels.
Cut the goat cheese in slices. Layer the aubergine slices alternately with the goat cheese slices in 4 turrets. Put the turrets in a baking dish, drizzle with olive oil, and season with salt and pepper.
2.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 25-30 minutes.
Remove from the oven, drizzle with the balsamic vinegar, and serve with a green salad as a side dish.
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