(Percentage of daily recommendation)
|Calorie||335 kcal||(16 %)|
|Protein||28 g||(29 %)|
|Fat||18 g||(16 %)|
|Carbohydrates||12 g||(8 %)|
|Sugar added||0 g||(0 %)|
|Roughage||5.5 g||(18 %)|
|Vitamin A||0.3 mg||(38 %)|
|Vitamin D||0.6 μg||(3 %)|
|Vitamin E||6.9 mg||(58 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||8.6 mg||(72 %)|
|Vitamin B₆||0.4 mg||(29 %)|
|Folate||74 μg||(25 %)|
|Pantothenic acid||1 mg||(17 %)|
|Biotin||8.1 μg||(18 %)|
|Vitamin B₁₂||1.4 μg||(47 %)|
|Vitamin C||38 mg||(40 %)|
|Potassium||814 mg||(20 %)|
|Calcium||235 mg||(24 %)|
|Magnesium||83 mg||(28 %)|
|Iron||3.3 mg||(22 %)|
|Iodine||128 μg||(64 %)|
|Zinc||3.3 mg||(41 %)|
|Saturated fatty acids||5.9 g|
|Uric acid||111 mg|
Devein shrimp, then rinse and pat dry.
Halve chilie pepper lengthwise, remove the seeds, rinse and pat dry. Finely chop chile.
In a small bowl, stir together chile and 1 tablespoon oil. Add shrimp, cover and let marinate in the refrigerator.
Peel garlic and onion and finely chop.
Rinse thyme and chives and shake dry. Pluck leaves from thyme, cut chives into thin rings.
Rinse and dry eggplant and tomatoes, then stem tomatoes and cut both vegetables into thin slices.
Layer eggplant and tomatoes in a large shallow baking dish (26 cm diameter) (approximately 10 inches in diameter).
Squeeze juice from lemon half and mix in a bowl with vegetable broth.
Stir onion, garlic, thyme, half the chives and remaining olive oil into the broth mixture.
Season broth mixture well with salt and pepper. Pour mixture into baking dish and bake in preheated oven at 180°C (fan 160°C, gas: mark 3-4) (approximately 350°F) for 25 minutes.
Meanwhile, drain the mozzarella, then cut into slices. Top vegetables with mozzarella. Cook until melted and golden brown, about 15 minutes.
When gratin is almost finished baking, remove shrimp from the refrigerator. Heat chile oil in a non-stick pan. Lift shrimp from marinade and cook in pan for about 4 minutes. Top gratin with the remaining chives and serve with the scampi.