Mediterranean Vegetable Bake

Name: Mediterranean Vegetable Bake
Total time: 1 h 10 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 large Eggplant (sliced); 1 tsp salt; 3 Tbsps olive oil; 1 large onion (chopped); 1 tsp oregano; 2 cups canned Tomatoes; 2 Tomatoes (sliced); 3.667 cups potatoes (sliced); 2 Tbsps dry breadcrumbs; 2 Tbsps Parmesan (grated)

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Health Score:

90 / 100

Difficulty:

easy

Difficulty

Preparation:

1 hr 10 min.

Preparation

Calories:

254

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	254 cal.	(12 %)
Protein	8 g	(8 %)
Fat	10 g	(9 %)
Carbohydrates	33 g	(22 %)
Sugar added	0 g	(0 %)
Roughage	5.8 g	(19 %)

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more nutritional values

Vitamin A	0.2 mg	(25 %)
Vitamin D	0 μg	(0 %)
Vitamin E	2 mg	(17 %)
Vitamin K	15.4 μg	(26 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	4.9 mg	(41 %)
Vitamin B₆	0.5 mg	(36 %)
Folate	109 μg	(36 %)
Pantothenic acid	1.4 mg	(23 %)
Biotin	7.3 μg	(16 %)
Vitamin B₁₂	0.1 μg	(3 %)
Vitamin C	57 mg	(60 %)
Potassium	1,138 mg	(28 %)
Calcium	108 mg	(11 %)
Magnesium	69 mg	(23 %)
Iron	2.3 mg	(15 %)
Iodine	12 μg	(6 %)
Zinc	1.2 mg	(15 %)
Saturated fatty acids	2.3 g
Uric acid	71 mg
Cholesterol	4 mg
Complete sugar	8 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2 large Eggplant (sliced); 1 tsp salt; 3 Tbsps olive oil; 1 large onion (chopped); 1 tsp oregano; 2 cups canned Tomatoes; 2 Tomatoes (sliced); 3 ⅔ cups potatoes (sliced); 2 Tbsps dry breadcrumbs; 2 Tbsps Parmesan (grated)

How healthy are the main ingredients?

potato Tomato olive oil Parmesan oregano Eggplant

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Preparation steps

Preheat the oven to 180°C (160 fan) | 350°F | gas 4.

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.

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.

Heat the rest of the oil in a large frying pan and saute the potato and aubergine slices to colour.

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.