Eggplant and Summer Squash Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.4 g | (41 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 58.8 μg | (98 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 2,421 mg | (61 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 kilogram Eggplant
- 1 kilogram Zucchini
- salt
- 1 kilogram potatoes
- 2 onions
- 2 garlic cloves
- 4 Tomatoes
- 400 milliliters Vegetable broth
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 200 milliliters milk
- 2 Tbsps dried italian Fresh herbs
- 1 pinch Nutmeg
- 2 eggs
- 2 Tbsps Soy flour
- butter (for greasing)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse eggplant and summer squash. Slice half of each, season with salt and soak in water for about 10 minutes. Dice remaining eggplant and summer squash. Peel and thinly slice potatoes. Peel and slice onions and garlic. Rinse tomatoes, core and slice. Boil broth and add potatoes, summer squash and eggplant cubes, onion and garlic and cook for about 10 minutes. Drain vegetables and collect liquid.
Heat butter and whisk in flour. Deglaze with milk, continue to stir and bring to a boil. Add broth and season with salt, pepper, herbs and nutmeg. Stir in eggs and soy flour. Pour mixture into two greased ovenproof dishes. Top with vegetables and add summer squash, eggplant and tomato slices. Bake for about 25 minutes. Remove and serve warm.
