Baked Eggplant with Mozzarella

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Baked Eggplant with Mozzarella
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
731
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie731 kcal(35 %)
Protein31.37 g(32 %)
Fat50.76 g(44 %)
Carbohydrates39.68 g(26 %)
Sugar added0 g(0 %)
Roughage15.42 g(51 %)
Vitamin A373.25 mg(46,656 %)
Vitamin D0 μg(0 %)
Vitamin E1.78 mg(15 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.23 mg(21 %)
Niacin4.79 mg(40 %)
Vitamin B₆0.51 mg(36 %)
Folate147.38 μg(49 %)
Pantothenic acid1.62 mg(27 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31.21 mg(33 %)
Potassium1,489.92 mg(37 %)
Calcium728.18 mg(73 %)
Magnesium89.1 mg(30 %)
Iron2.27 mg(15 %)
Zinc1.09 mg(14 %)
Saturated fatty acids22.2 g
Cholesterol103.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
small eggplants
juice of Lemons
400 grams
coarse, black Pepper
6 tablespoons
300 grams
100 grams
1 bunch
1 bunch
1 bunch
1 bunch
2
1 tablespoon

Preparation steps

1.

Rinse the eggplant, cut into slices, season with salt and drizzle with lemon juice. Leave to marinate for 15-20 minutes.

Preheat the oven to 220ºC (approximately 425ºF).

2.

Cut the mozzarella into slices.

Drain the eggplant and layer the mozzarella and eggplant slices alternately on an ovenproof plate. Season with salt and pepper and drizzle with olive oil.

Bake until the cheese starts to melt and the surface is golden brown.

3.

For the dip, combine the yogurt with the crème fraîche in a bowl.

Rinse the herbs, pluck the leaves from the stems and chop coarsely. Peel the garlic.

Stir the garlic and the herbs into the yogurt and then mix together with a blender. Season with salt, pepper, cayenne pepper, balsamic vinegar and the remaining lemon juice.

Serve the eggplant with a generous serving of the dip..