Eggplant Gratin with Tomato and Onion

0
Average: 0 (0 votes)
(0 votes)
Eggplant Gratin with Tomato and Onion
share Share
print
bookmark_border Copy URL
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
260
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie260 cal.(12 %)
Protein16 g(16 %)
Fat18 g(16 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.6 μg(13 %)
Vitamin E2.8 mg(23 %)
Vitamin K15 μg(25 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.3 mg(21 %)
Folate117 μg(39 %)
Pantothenic acid2 mg(33 %)
Biotin27 μg(60 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C22 mg(23 %)
Potassium570 mg(14 %)
Calcium205 mg(21 %)
Magnesium39 mg(13 %)
Iron2.3 mg(15 %)
Iodine20 μg(10 %)
Zinc2.1 mg(26 %)
Saturated fatty acids7.8 g
Uric acid36 mg
Cholesterol347 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
300 grams Cherry tomatoes
4 red onions
1 small Eggplant
salt
butter (for the ramekins)
1 tsp butter
1 Tbsp olive oil
freshly ground peppers
6 eggs
50 milliliters milk
40 grams grated Parmesan
Basil (for garnish)
How healthy are the main ingredients?
Parmesanolive oilonionEggplantsaltegg

Preparation steps

1.

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.

2.

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.