Baked Ratatouille
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
248
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 393 mg | (39 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the eggplant, trim the ends, cut into circles, season with salt and let stand for 30 minutes. Rinse and pat dry. Rinse the zucchini, trim the ends and cut into circles.
2.
Heat oil in a pan and lightly saute the eggplant on both sides. Rinse the tomatoes and cut into circles. Layer the vegetables in a gratin dish in an alternating pattern. Season with salt and pepper.
3.
Rinse the thyme and pluck the leaves. Sprinkle the vegetables with half the thyme. Sprinkle with cheese. Bake in an oven preheated o 180°C (approximately 350°F) for 30 minutes. Sprinkle with remaining thyme leaves and serve.
