Eggplant Bake with Grains
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
484
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,192 mg | (30 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Eggplant (each cut lengthways into 3 equal slices)
- olive oil
- 1 ¼ cups Bulgur
- 3 shallots (chopped)
- 2 cloves garlic cloves (chopped)
- 4 Tbsps rapeseed oil
- 2 tsps paprika
- ½ tsp Cumin
- 6 Tomatoes (sliced)
- 2 Red onions (sliced)
- Sea salt
Preparation steps
1.
Brush the aubergine slices with olive oil and fry in a grill pan until the lines show.
2.
Cook the bulgur according to the directions on the packet and then drain.
3.
Fry the shallots and garlic in a pan in hot rapeseed oil. Add the bulgur and season well with paprika, cumin, salt and ground black pepper. Mix well and then remove from the heat.
4.
Heat the oven to 190°C (170°C in a fan oven) 375°F, gas 5.
5.
Layer the aubergine slices, bulgur, onions and tomatoes using one aubergine per serving to make 4 oval lasagnes. Sprinkle with a little sea salt and bake for around 25-30 minutes.
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