Sliced Veggie Bake
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
157
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 Vine Tomatoes
- 2 large Eggplant
- 2 fresh Mozzarella (drained and sliced)
- 1 garlic clove
- 2 Tbsps olive oil
- Basil (to garnish)
- salt
- peppers
Preparation steps
1.
Pre-heat the oven to 180°C | 350F | gas 4.
2.
Rinse tomatoes and aubergines and then cut into thick slices. Slice the mozzarella into rounds.
3.
Cut the garlic in half and rub it onto the inner face of a gratin dish.
4.
Alternate layers of tomato, aubergine and mozzarella slices. Season, then drizzle with a touch of olive oil and place in the oven.
5.
Bake for 1 hour. Remove from the oven and serve immediately sprinkled with basil sprigs.
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