oven-baked eggplant with tomato sauce and mozzarella
(Percentage of daily recommendation)
| Calorie | 229 cal. | (11 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 978 mg | (24 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 small Eggplant
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 1 garlic clove
- 120 grams pureed Tomatoes
- ½ tsp dried oregano
- 250 grams Mozzarella
- 400 grams mini- Plum tomato
Preparation steps
Rinse, trim and halve eggplants lengthwise. Place in a bowl of salted water and let stand about 15 minutes. Rinse eggplant and pat dry. Season with salt and pepper. Heat 2 tablespoons oil in a grill pan over high heat. Add eggplant and cook until golden-brown, 3-4 minutes per side.
Preheat oven to 200°C (approximately 400°F) convection.
Peel garlic and press through a garlic press into a bowl. Add tomato puree and oregano and season with salt and pepper. Place eggplant pieces, cut-side up, on an oiled baking sheet. Drizzle with tomato sauce. Drain mozzarella and dice. Rinse, core and halve tomatoes. Sprinkle tomatoes and cheese on eggplant, season with salt and pepper, and drizzle with remaining oil. Bake about 15 minutes.
Serve sprinkled with basil.