Cheese Eggplant Tart
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
449
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 200 mg | (5 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams Eggplant
- salt
- 8 Tbsps olive oil
- 180 grams Filo dough
- 150 grams Feta
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 dried chili pepper
- freshly ground peppers
- 1 Tbsp lemon juice
Preparation steps
1.
Rinse eggplants and cut into about 1 cm (approximately 1/2 inch) cubes. Sprinkle with salt and let stand. Oil 4 ovenproof ramekins each approximately 8 cm in diameter (approximately 3 inches). Cut filo dough into 12 pieces (about 12 x 12 cm) (approximately 5 x 5 inches) and line ramekins with 3 pieces of dough, brushing each with a little oil.
2.
Crumble cheese coarsely and mix with oregano, thyme, rosemary and crumbled chile pepper. Season with salt, pepper and lemon juice. Pat dry eggplant cubes and spread in pastry shells. Sprinkle with cheese mixture and bake in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes or until golden brown. Remove from the oven and serve.
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