Baked Eggplant with Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 57.7 μg | (96 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 992 mg | (25 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 4 small Eggplant
- salt
- juice of lemons
- 400 grams Mozzarella
- coarse, black peppers
- 6 Tbsps olive oil
- 300 grams Natural yogurt
- 100 grams Sour cream
- 1 bunch parsley
- 1 bunch Basil
- 1 bunch Dill
- 1 bunch Chives
- 2 garlic cloves
- cayenne pepper
- 1 Tbsp balsamic vinegar
Preparation steps
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).
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.
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..
