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Ingredients
for
1
Eggplant and Tomato Gratin with Bocconcini
40 min., ready in 1 hr 20 min.
Time:
1816
calories
Calories:
Health Score:
89 / 100
Ingredientsfor
- Ingredients
- 3 Eggplant
- 1 Tbsp olive oil
- 2 garlic cloves
- 4 Tomatoes
- 2 Bocconcini (each 125 grams)
- 2 onions
- 4 eggs
- 250 milliliters Whipped cream
- salt
- freshly ground peppers
- 2 sprigs oregano (leaves)
- 100 grams grated Gouda
Preparation
1.
Preheat the oven at 200°C (approximately 400°F).
2.
Rinse the eggplant, cut off the ends and cut into 1 cm (approximately 1/2-inch) thick slices. In a pan, heat the oil and fry the eggplant slices about 1 minute on each side. Remove from pan and place on a paper towel to drain.
3.
Meanwhile, peel the garlic and dice finely. Rinse tomatoes, remove the stems and cut into slices. Drain the bocconcini and cut into slices. Peel the onions and cut into slices. Layer vegetables with the bocconcini in the casserole dish. Beat the eggs with the cream and season with pepper, salt and diced garlic. Pour the egg mixture over the vegetables and sprinkle with cheese. Bake gratin in preheated oven for 35-40 minutes. Serve hot.
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,816 cal. | (86 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 147 g | (127 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.4 g | (61 %) |