Mediterranean Vegetable Bake

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Mediterranean Vegetable Bake
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
324
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie324 kcal(15 %)
Protein10.13 g(10 %)
Fat12.66 g(11 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage12.61 g(42 %)
Vitamin A142.86 mg(17,858 %)
Vitamin D0.02 μg(0 %)
Vitamin E1.66 mg(14 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.49 mg(46 %)
Vitamin B₆0.59 mg(42 %)
Folate116.05 μg(39 %)
Pantothenic acid0.99 mg(17 %)
Biotin7.41 μg(16 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C54.51 mg(57 %)
Potassium1,713.81 mg(43 %)
Calcium127.51 mg(13 %)
Magnesium84.2 mg(28 %)
Iron2.31 mg(15 %)
Iodine0.75 μg(0 %)
Zinc1.21 mg(15 %)
Saturated fatty acids2.32 g
Cholesterol3.02 mg

Ingredients

for
4
Ingredients
2 large Eggplant (sliced)
1 teaspoon salt
3 tablespoons olive oil
1 large onion (chopped)
1 teaspoon oregano
2 cups canned tomatoes
2 tomatoes (sliced)
3 ⅔ cups potatoes (sliced)
2 tablespoons dry breadcrumbs
2 tablespoons Parmesan (grated)
How healthy are the main ingredients?
potatotomatoolive oilParmesanoreganoEggplant

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4.
2.
Place the sliced aubergines in a bowl, sprinkle with salt and wait for 30 minutes for any water to drain off. Place onto kitchen paper to dry.
3.
In a saucepan, add half the olive oil and saute the onion over a moderate heat until softened, add the oregano and the tin of tomatoes and simmer for 20 minutes.
4.
Heat the rest of the oil in a large frying pan and saute the potato and aubergine slices to colour.
5.
In a greased gratin dish, build layers of the potato and aubergine slices with the tomato mixture and the sliced tomatoes. Finish with the breadcrumbs and parmesan and place in the oven to cook for 30 minutes until brown and crisp.