Eggplant and Tomato Tower with Basil and Pecorino
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(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
154
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 154 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 382 mg | (10 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the tomatoes, remove the core and cut into slices. Only use the three middle slices, reserve the rest for another use.
2.
Rinse the eggplant and cut into thin slices. Heat the oil in a pan over medium-high heat. Saute the tomatoes and eggplants seperately until just cooked (but not browned) on both sides. Season with salt and pepper. Transfer to a plate lined with paper towels to drain.
3.
In another pan, fry the basil leaves in hot oil. Transfer to a plate lined with paper towels to drain.
4.
Layer the tomatoes, eggplant, cheese and basil on a plate and serve immediately.
5.
Serve with white bread if desired.
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