Peppers and Eggplant Gratin

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Peppers and Eggplant Gratin
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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)
Calorie141 cal.(7 %)
Protein3 g(3 %)
Fat12 g(10 %)
Carbohydrates6 g(4 %)
Sugar added4 g(16 %)
Roughage1.4 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E6.5 mg(54 %)
Vitamin K16 μg(27 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.1 mg(7 %)
Folate32 μg(11 %)
Pantothenic acid0.3 mg(5 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C11 mg(12 %)
Potassium229 mg(6 %)
Calcium75 mg(8 %)
Magnesium16 mg(5 %)
Iron0.5 mg(3 %)
Iodine5 μg(3 %)
Zinc0.4 mg(5 %)
Saturated fatty acids2.1 g
Uric acid19 mg
Cholesterol4 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 Eggplant
1 Red paprika
1 yellow paprika
salt
4 Tbsps Chile oil
4 slices Tomatoes
1 Tbsp chopped parsley
2 Tbsps finely grated Parmesan
parsley (for garnishing)
2 Tbsps Balsamic glaze
How healthy are the main ingredients?
TomatoParmesanparsleyEggplantsaltparsley

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. 

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