Carrot and Eggplant Gratin
(2 votes)
(2 votes)
Carrot and Eggplant Gratin - Colorful pudding not only for vegetarians.
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 539 mg | (13 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 347 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Eggplant
- salt
- 1 large orange carrot
- 1 large purple carrot
- 2 sprigs thyme
- 1 tsp Cultured butter
- 100 grams Pastry flour
- 6 eggs
- 75 milliliters Whipped cream
- peppers
Preparation steps
1.
Rinse the eggplant and cut into bite-sized pieces. Sprinkle with salt and soak in water for 15 minutes. Drain, rinse, and pat dry.
2.
Peel and grate the carrots. Rinse and dry the thyme, and remove the leaves.
3.
Grease a baking dish with butter. Mix the flour, eggs, cream, eggplant, carrots, and thyme. Season to taste with salt and pepper, then add to the baking dish.
4.
Preheat the oven to 180°C (approximately 350°F). Bake for 30 minutes, remove from the oven, and serve immediately.
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