Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
6
Greek Vegetable Casserole
35 min., ready in 1 hr 15 min.
Time:
202
calories
Calories:
Health Score:
87 / 100
Ingredientsfor
Preparation
1.
Rinse the zucchini and eggplant. Cut the zucchini in half and into thin slices. Cube the eggplant. Rinse the thyme, shake dry and pluck the leaves.
2.
Rinse the tomatoes, remove the stem and cut into slices. Peel, rinse and thinly slice the potatoes. Peel the garlic.
3.
Melt the butter in a saucepan. Press the garlic into the pan, add the flour and stir. Deglaze with the milk. Vigorously stir to avoid clumping. Simmer over medium heat for 5-7 minutes. Season with salt, pepper, nutmeg and thyme.
4.
Grease a baking dish with oil. Pour in the eggplant and potatoes. Pour in the sauce. Top with the zucchini and tomato slices and sprinkle with cheese.
5.
Bake for 30 minutes at 200°C (approximately 400°F). Serve hot.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |