Eggplant Stacks with Fresh Tomato Sauce and Potato Parcels
Nutritional values
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 302 mg | (30 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 200 grams starchy potatoes
- 1 Tbsp butter
- 2 Tbsps Whipped cream
- salt
- Nutmeg
- 1 sheet Filo dough
- 2 Eggplant
- vegetable oil (for frying)
- 6 Tomatoes
- 1 Tbsp white balsamic vinegar
- 1 Tbsp lemon juice
- 1 Tbsp thyme
- 2 Tbsps olive oil
- 1 pinch sugar
- freshly ground peppers
- 150 grams grated Cheese (such as Fontina)
Preparation steps
Scrub the potatoes thoroughly and steam for about 30 minutes, until fork-tender. Peel, press through a potato ricer and let the steam evaporate. Mix with the butter and cream until smooth and season with salt and nutmeg. Let cool. Cut the filo dough into quarters and place some mashed potatoes in the center of each rectangle. Roll up the rectangles and twist the ends closed.
Rinse the eggplant, trim and cut out 20 slices (about 4 mm thick) (approximately 1/8 inch) thick from the middle sections. From the end pieces, cut about 20 thin slices. Sprinkle all of the eggplant slices with salt and set aside for about 10 minutes. Pat dry. Sauté the thinly sliced eggplant until golden brown, around 1-2 minutes, in hot oil. Drain on paper towels and sprinkle with salt.
Cut an "X" into the base of each tomato, blanch in boiling water, peel, quarter, remove the seeds and cut into pieces. Toss with the balsamic vinegar, lemon juice, thyme, oil and sugar and season with salt and pepper.
Preheat the oven to 220°C (approximately 425°F).
Season the remaining eggplant slices with pepper and sprinkle with cheese. Stack 5 slices on top of each other and arrange on a baking sheet lined with parchment paper. Roast for about 10 minutes, until light golden brown.
Fry the potato parcels in hot oil until golden brown, around 2-3 minutes. Drain on paper towels.
Place the eggplant stacks on serving plates and distribute the tomatoes and potato parcels around them. Serve garnished with eggplant chips.
