Mediterranean Vegetable Bake
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 324 kcal | (15 %) | ||
| Protein | 10.13 g | (10 %) | ||
| Fat | 12.66 g | (11 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.61 g | (42 %) |
more nutritional values
| Vitamin A | 142.86 mg | (17,858 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 1.66 mg | (14 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.49 mg | (46 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 116.05 μg | (39 %) | ||
| Pantothenic acid | 0.99 mg | (17 %) | ||
| Biotin | 7.41 μg | (16 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 54.51 mg | (57 %) | ||
| Potassium | 1,713.81 mg | (43 %) | ||
| Calcium | 127.51 mg | (13 %) | ||
| Magnesium | 84.2 mg | (28 %) | ||
| Iron | 2.31 mg | (15 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.21 mg | (15 %) | ||
| Saturated fatty acids | 2.32 g | |||
| Cholesterol | 3.02 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
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.
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