Goat Cheese Brûlée with Ratatouille
Goat cheese brûlée with ratatouille - Ready in just 30 minutes
Healthy, because
Even smarter
Nutritional values
Thanks to digestible fats and lots of protein, goat cheese is a super satiator. In addition, the dairy product provides a lot of bone-strengthening calcium and protein. The fiber contained in the vegetables stimulates digestion. Although olives are relatively high in fat, they provide healthy unsaturated fatty acids. Antioxidants from herbs protect the body's cells from free radical damage.
If you like honey, you can caramelize the goat cheese with it instead of coconut blossom sugar. In autumn, instead of the summer vegetable mixture, baked Hokkaido pumpkin wedges fit perfectly.
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 35.3 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 294 mg | (309 %) | ||
| Potassium | 1,015 mg | (25 %) | ||
| Calcium | 284 mg | (28 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 Eggplant
- 1 Zucchini
- 4 Bell pepper
- 4 Tomatoes
- 1 onion
- 1 garlic clove
- 4 Tbsps olive oil
- salt
- peppers
- 1 tsp honey
- 7 ozs soft goat cheese
- 4 sprigs thyme
- 4 tsps coconut sugar
- ½ oz parsley (0.25 Bunch)
- 2 sprigs rosemary
- 3 ozs black Olives (drained, pitted)
Preparation steps
Clean and wash eggplant, zucchini, bell pepper, and tomatoes, remove seeds from bell pepper, and cut everything into cubes. Peel and chop the onion and garlic.
Heat 2 tablespoons of oil in a frying pan. Sauté onion and garlic over medium heat for 2 minutes. Add eggplant and zucchini cubes and fry for 5 minutes. Add diced peppers and tomatoes, season with salt, pepper and honey and cook over low heat for 5-6 minutes, stirring occasionally.
Cut cheese into 4 slices and place in a baking dish. Wash thyme, shake dry and pluck off leaves. Cover cheese with thyme and sprinkle with sugar. Caramelize in the preheated oven with the grill function in about 5 minutes until golden brown.
Meanwhile, wash parsley and rosemary, shake dry and pluck leaves. Mix the olives with the vegetables and season with salt and pepper. Arrange the ratatouille with the cheese on plates and sprinkle with the herbs.
