Eggplant and Mozzarella Towers
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
343
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 356 mg | (9 %) | ||
| Calcium | 309 mg | (31 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 114 μg | (57 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 slim Eggplant (each 200 grams)
- 2 Tbsps Sage (finely chopped)
- 2 garlic cloves
- 5 Tbsps olive oil
- salt
- peppers
- 2 Tbsps balsamic vinegar
- 300 grams Buffalo mozzarella
Preparation steps
1.
Preheat the oven to 270°C (approximately 520°F) or broil. Rinse the eggplant, cut into 1 cm (approximately 1/2 inch) thick slices and season with salt. Lay juxtaposed on a baking sheet lined with aluminum foil and sprinkle with sage. Peel the garlic, chop very finely, mix with 3 tablespoons oil, season with pepper and drizzle over the vegetable slices. Broil 3-7 minutes in the oven on the second rack from the top.
2.
Meanwhile, drain the mozzarella and cut into slices. Remove eggplant from oven and drizzle with vinegar. Immediately while hot, alternate layers of eggplant and cheese in towers on warmed plates, garnish with pepper and sage and serve drizzled with oil.
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