Tomato and Eggplant Gratin
Healthy, because
Even smarter
Nutritional values
The aubergine-tomato gratin is perfect for low-carb diets. The aim of this diet is to reduce carbohydrates and obtain energy mainly from fats and proteins. Would you like to learn more about it? HierGo to our Beginner's Guide.
A delicious salad goes well with the eggplant and tomato gratin. How about a rocket salad with fennel, for example? If you are looking for more low-carb recipes, then take a look at our low-carb nutrition plan.
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 795 mg | (20 %) | ||
| Calcium | 503 mg | (50 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 30.2 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 10 g |
Ingredients
Preparation steps
Rinse the eggplant, cut off the ends and slice. Soak the eggplant in salt water for 30 minutes. Rinse the tomatoes, cut out the stalks and cut into slices.
Rinse the eggplant and pat dry. Heat the oil and saute over medium heat until golden brown on both sides. Drain on paper towels. Alternately layer the eggplant and tomato slices in a greased baking dish.
Mix the cream, creme fraiche, eggs and parmesan. Season with salt and pepper. Pour the cream over the vegetables and sprinkle with parmesan. Bake for about 30 minutes at 180°C (approximately 350°F). Serve immediately.
