Peppers and Eggplant Gratin
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
141
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 141 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 229 mg | (6 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse and dry eggplant, cut into thin slices. Rinse and dry peppers, remove stems, seeds and ribs, cut into thin rings.
2.
Layer eggplant and peppers on a lined with parchment paper baking sheet as 4 towers. As such, place red pepper ring first, follow with yellow pepper ring and a slice of eggplant. Repeat layers twice. Finish making towers by topping with a slice of tomato on top of each. Drizzle with olive oil and sprinkle with parsley. Bake in preheated oven at 220°C (approximately 425°F) for about 10-15 minutes.
3.
Remove from oven and sprinkle with Parmesan, garnish with parsley leaves. Transfer to plates and drizzle with balsamic crema. Serve.
