Tomato and Eggplant Gratin

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Tomato and Eggplant Gratin

Tomato and Eggplant Gratin - Do you love Mediterranean cuisine? Then you should try this gratin!

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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
205
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie205 cal.(10 %)
Protein14 g(14 %)
Fat12 g(10 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.3 μg(7 %)
Vitamin E2.6 mg(22 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.3 mg(21 %)
Folate135 μg(45 %)
Pantothenic acid1.8 mg(30 %)
Biotin20.1 μg(45 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C39 mg(41 %)
Potassium834 mg(21 %)
Calcium237 mg(24 %)
Magnesium54 mg(18 %)
Iron1.9 mg(13 %)
Iodine20 μg(10 %)
Zinc1.8 mg(23 %)
Saturated fatty acids4.5 g
Uric acid52 mg
Cholesterol176 mg

Ingredients

for
4
Ingredients
2 Eggplant
salt
8 Tomatoes
1 pc Gruyere (30 grams)
200 milliliters
3 eggs
peppers
1 Tbsp olive oil
1 pc Parmesan (20 grams)
How healthy are the main ingredients?
Parmesanolive oilEggplantsaltTomatoegg

Preparation steps

1.

Rinse eggplant, trim, cut into slices, season with salt and let stand for about 30 minutes to draw out water.

2.

Meanwhile, blanch tomatoes in boiling water, rinse in cold water, peel and quarter tomatoes and remove seeds.

3.

Grate the Gruyère cheese. Whisk milk with eggs and Gruyère cheese and season with salt and pepper.

4.

Rinse eggplant and pat dry. Heat oil in a pan. Working in batches, cook eggplant slices over medium heat until golden brown on both sides. Season with salt and pepper.

5.

Layer eggplant and tomato slices alternately in a gratin dish. Pour over egg mixture, grate Parmesan over the top and bake in a preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 30 minutes. Serve hot.

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