Eggplant Gratin with Tomato and Onion
Nutritional values
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 27 μg | (60 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 570 mg | (14 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 347 mg | |||
| Complete sugar | 8 g |
Ingredients
Preparation steps
Rinse the tomatoes and cut into quarters. Peel the onions. Take one of the onions and vertically cut off 4 thin slices and set the slices aside. Cut remaining onions into strips. Rinse the eggplant and pat dry. Cut the eggplant into long slices and then cut crosswise into strips. Salt the eggplant strips and let sit for about 20 minutes.
Meanwhile, preheat the oven to 180°C (approximately 350°F) on the convection setting and grease 4 ramekins or small soufflè tins with butter.
Heat the butter and olive oil in a frying pan and then add the onions and eggplant. Cook for about 10 minutes and season with salt and pepper. Beat the eggs and milk together and season with salt and pepper. Divide the eggplant mixture into the prepared ramekins and top with the egg mixture. Sprinkle with the grated parmesan and then place one of the onion slices on top of each. Place in the oven and cook for about 30 minutes, until the eggs are stiff and a toothpick comes out clean. Release the gratin from the ramekins and arrange on individual plates. To serve, arrange the tomatoes on each plate around the gratin and garnish with basil.
