Eggplant Gratins

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Eggplant Gratins
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Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
486
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie486 cal.(23 %)
Protein9.6 g(10 %)
Fat33.36 g(29 %)
Carbohydrates45.69 g(30 %)
Sugar added1.05 g(4 %)
Roughage8.84 g(29 %)
Vitamin A145.38 mg(18,173 %)
Vitamin D0 μg(0 %)
Vitamin E1.07 mg(9 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.16 mg(15 %)
Niacin4.19 mg(35 %)
Vitamin B₆0.48 mg(34 %)
Folate88.26 μg(29 %)
Pantothenic acid0.78 mg(13 %)
Biotin8.84 μg(20 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C45.4 mg(48 %)
Potassium1,324.05 mg(33 %)
Calcium81.53 mg(8 %)
Magnesium76.23 mg(25 %)
Iron2.86 mg(19 %)
Iodine0.75 μg(0 %)
Zinc0.86 mg(11 %)
Saturated fatty acids4.38 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
1 Eggplant
salt
30 grams Pine nuts
2 handfuls Basil
100 milliliters olive oil
salt
peppers
lemon juice
1 Tbsp vegan Margarine
1 Tbsp Pastry flour
250 milliliters Soy milk
Nutmeg (freshly grated)
500 grams starchy potatoes
400 grams crushed Tomatoes (canned)
1 onion
1 garlic clove
2 sprigs fresh thyme
1 Tbsp balsamic vinegar
1 tsp sugar
How healthy are the main ingredients?
potatoTomatoSoy milkBasilPine nutsMargarine

Preparation steps

1.

Rinse eggplant and cut into 1.5 cm (approximately 1/2 inch) thick slices. Season with salt and let rest briefly. Toast pine nuts in a dry  pan until golden brown and cool. Rinse basil and shake dry. Place into a blender and puree finely with pine nuts. Add about 6 tablespoons of oil gradually until mixture is creamy. Season with salt, pepper and lemon juice.

2.

Heat margarine in a pan and dust with flour, saute until sauce thickens. Add soy milk, stirring, and simmer for about 5 minutes on low heat. Season sauce with salt, pepper and nutmeg.

3.

Rinse and peel potatoes, grate coarsely. Squeeze well. 

4.

Line baking sheet with parchment paper and arrange four cake rings (about 10 cm in diameter) (approximately 4 inches) in it. Layer each with 1-2 eggplant slices and brush with some of remaining olive oil. Spread each with about 2 tablespoons of tomatoes. Combine grated potatoes with sauce and spread on top. Layer with 2-3 tablespoons of tomatoes, pesto and remaining eggplant slices. Drizzle with oil and bake in preheated oven at 200°C (approximately 400°F) for about 40 minutes, covering with parchment paper during the last 10 minutes. Remove from the oven.

5.

Peel  onion and garlic and chop finely. Heat remaining olive oil and saute onion and garlic. Add the rest of tomatoes. Rinse thyme, pluck off some leaves and set aside. Add remaining thyme to the sauce and simmer for about 10 minutes on low heat. Season with salt, pepper, vinegar and sugar.

6.

Cool gratins, arrange on plates and remove rings. Drizzle with sauce and sprinkle with thyme. Serve.