Eggplant Gratin with Tomatoes and Mushrooms

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Eggplant Gratin with Tomatoes and Mushrooms
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
237
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie237 cal.(11 %)
Protein11 g(11 %)
Fat19 g(16 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.2 mg(18 %)
Vitamin K15.3 μg(26 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.2 mg(14 %)
Folate84 μg(28 %)
Pantothenic acid1.3 mg(22 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C27 mg(28 %)
Potassium637 mg(16 %)
Calcium269 mg(27 %)
Magnesium45 mg(15 %)
Iron2 mg(13 %)
Iodine17 μg(9 %)
Zinc1.5 mg(19 %)
Saturated fatty acids6.1 g
Uric acid60 mg
Cholesterol21 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 Eggplant
4 Tbsps olive oil
4 large Tomatoes
100 grams button Mushroom
2 Tbsps lemon juice
1 bunch Basil (chopped)
½ bunch fresh thyme (chopped)
salt
freshly ground peppers
100 grams Gruyere (coarsely grated)
How healthy are the main ingredients?
olive oilBasilthymeEggplantTomatosalt

Preparation steps

1.

Rinse the eggplants, pat dry, cut off the ends and cut each lengthwise into 6 slices. Shower with salt, cover with water and leave to infuse for 30 minutes. Rinse well and pat dry. Sauté in some oil or grill on a barbecue.

Wipe and trim the mushrooms, chop finely and sauté quickly in some oil. Season with lemon juice, salt and pepper.

2.

Rinse the tomatoes and cut into slices.

3.

Mix the tomatoes with the chopped herbs and the mushrooms.

4.

Cover the eggplant slices with the tomato, herb and mushroom mixture and stand them next to each other in a greased baking dish. Season with salt and pepper and shower with the cheese.

Bake in a preheated oven at 180°C (approximately 350ºF) until the cheese has melted. Serve immediately.

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