Gratin of Eggplant and Tomatoes with Chicken Cutlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 710 cal. | (34 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 16.4 mg | (137 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,292 mg | (32 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the gratin
- 1 small Eggplant
- 1 yellow paprika
- 500 grams Tomatoes
- salt
- peppers
- 1 garlic clove
- 1 Red onion
- 2 Tbsps olive oil
- 1 Tbsp Pastry flour
- 30 grams butter
- 150 milliliters milk
- 150 milliliters Vegetable broth
- 200 grams Feta
- 1 pinch Nutmeg
- 1 tsp thyme
- vegetable oil
- For the tomato sauce
- 500 grams Tomatoes
- 1 small onion
- 1 garlic clove
- salt
- peppers
- sugar
- 1 Tbsp olive oil
- For the chicken
- 4 Chicken cutlets
- salt
- peppers
- vegetable oil (for frying)
- lemon juice (for drizzling)
- minced Basil (for garnish)
Preparation steps
For the gratin, rinse bell pepper, cut into quarters, remove seeds and ribs and slice into strips. Peel and dice onion and garlic. Heat the oil in a pan and saute the onion and garlic until translucent. Rinse eggplant and cut into bite-sized pieces. Add the eggplant to the pan and saute until tender. Add the bell pepper and saute briefly. Stir in the thyme and season with salt and pepper. Remove from heat. Rinse tomatoes and cut into slices. Lightly grease a casserole dish. Layer the tomatoes, eggplant and bell pepper in the dish.
Melt the butter in a small saucepan. Add flour and stir briefly. Add the milk and vegetable stock and until cooked and thickened. Season with salt, pepper and nutmeg. Crumble the feta cheese and stir into the sauce until dissolved. Spoon the sauce over the casserole and bake in a preheated oven at 200°C (top / bottom heat) (approximately 400°F) for about 30 to 40 minutes.
For the tomato sauce, peel and dice onion and garlic. Scald tomatoes, rinse, peel, and dice the flesh. Heat 1 tablespoon olive oil in a pan and saute half of the onions and garlic until translucent. Stir in two-thirds of the tomatoes and continue cooking. Season with salt and pepper and 1 pinch of sugar.
For the chicken, season the chicken cutlets with salt and pepper heat the oil in a pan and saute quickly until brown on both sides. Place the chicken on warmed plates, sprinkle with lemon juice, serve with the eggplant casserole and garnish with some tomato sauce. Serve sprinkle with basil.
