Tomato Eggplant Gratin
Healthy, because
Even smarter
Nutritional values
Various plant substances from aubergines help to stop cell aging and protect the heart, i.e. the vegetables keep us young and healthy. In addition, bitter substances contained in the vegetables stimulate the release of digestive juices and thus ensure healthy digestion.
You can replace part of the aubergines with courgettes and get an equally delicious gratin. Also try adding other herbs to the aubergines and tomatoes. Season with thyme, rosemary or fresh basil, for example.
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 54.5 μg | (91 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,245 mg | (31 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 13 g |
Preparation steps
Rinse and peel the eggplants. Cut the eggplants into slices and salt. Let stand for about 20 minutes. Pat dry with paper towels and brush with olive oil. Saute the eggplant until lightly browned on both sides. Season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F). Rinse the tomatoes, remove the stems and cut into slices. Season with salt and pepper.
Layer the eggplants and tomatoes into small ramekins. Crumble the feta and sprinkle over the ramkeins. Bake for about 20 minutes.
Rinse the parsley, shake dry and cut into small pieces. Sprinkle over the finished gratin. Serve immediately.
