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Baked Eggplant with Mozzarella
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
Calories:
405
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(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 %) |
more nutritional values
| 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 |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- 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
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.
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.
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