Italian Baked Eggplants and Tomatoes
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
137
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 137 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 842 mg | (21 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Eggplant
- salt
- 5 garlic cloves
- olive oil
- 700 grams ripe Tomatoes
- 150 milliliters Tomato juice
- 1 tsp dried oregano
- salt
- freshly ground peppers
Preparation steps
1.
Rinse and dry eggplants, cut into thin slices. Sprinkle with a bit of salt and let stand for about 30 minutes in a colander. Peel and slice garlic.
2.
Rinse eggplants and pat dry. Heat oil in a large frying pan and cook eggplant slices, few at a time, with garlic on medium heat until golden yellow. Drain on paper towels.
3.
Blanch tomatoes, peel, quarter and core, cut into chunks. Mix with juice, oregano, salt and pepper and place into watered clay pot. Top with eggplant and garlic slices and drizzle with a little olive oil. Close pot and place in a cold oven. Bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes.
4.
Season to taste and serve.
