Cheesy Baked Eggplant
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
266
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 597 mg | (15 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- 8 Tbsps olive oil
- 4 Anchovy fillet
- 4 Tbsps Tomato paste
- 200 grams Mozzarella
- salt (and pepper)
- ½ bunch Basil
Preparation steps
1.
Rinse the eggplant, trim and cut into slices. Sprinkle with salt and let stand for 10 minutes. Rinse and pat dry.
2.
Sear the eggplant slices in olive oil. Rinse the anchovies, finely chop and mix with the tomato paste and season with pepper. Arrange the eggplant slices in a baking dish and sprinkle with the anchovy-tomato paste.
3.
Cut the mozzarella into pieces, arrange over the eggplant and bake in a preheated oven at 175°C (approximately 350°F), until the cheese melts and the eggplant is cooked through. Rinse the basil, pluck the leaves and use to garnish the eggplant.
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