Eggplant and Tomato Sauce Gratin

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Eggplant and Tomato Sauce Gratin
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
189
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie189 cal.(9 %)
Protein3 g(3 %)
Fat16 g(14 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K22 μg(37 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.3 mg(21 %)
Folate91 μg(30 %)
Pantothenic acid0.8 mg(13 %)
Biotin7.1 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38 mg(40 %)
Potassium650 mg(16 %)
Calcium33 mg(3 %)
Magnesium37 mg(12 %)
Iron1.1 mg(7 %)
Iodine3 μg(2 %)
Zinc0.3 mg(4 %)
Saturated fatty acids7.6 g
Uric acid44 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
500 grams Eggplant
salt
5 garlic cloves
3 Tbsps olive oil
600 grams diced Tomatoes (canned)
salt
freshly ground peppers
¼ tsp Ground cinnamon
¼ tsp Ground allspice
Fat (for the pan)
parsley (for garnishing)
How healthy are the main ingredients?
TomatoEggplantolive oilsaltgarlic cloveparsley

Preparation steps

1.

Rinse and dry eggplants, trim ends and cut into 1 cm (approximately 1/2 inch) thick slices. Sprinkle with salt and let stand for about 30 minutes in a colander. Peel garlic and cut into slices.

2.

Pat dry eggplant slices. Heat 2 tablespoons of oil in a large pan and cook eggplant slices, few slices at a time, until golden yellow on both sides. Drain on paper towels. Heat 1 tablespoon of oil in a pan and saute garlic for a few seconds, add tomatoes and vegetable stock, season with salt, pepper, cinnamon and allspice and simmer for 15 minutes.

3.

Arrange eggplant slices with tomato sauce in 4 small oval greased casserole dishes and bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes. Garnish with parsley and serve with fresh ciabatta, if desired.

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