Tomato Eggplant Stacks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 968 mg | (24 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 Eggplant each about 250 grams (approximately 9 ounces)
- salt
- 250 grams Pumpkin (such as Hokkaido)
- 6 Tbsps olive oil
- 6 Tomatoes
- 1 garlic clove
- 8 tsps sun-dried tomato pesto
- 4 Tbsps grated Parmesan
- freshly ground peppers
- 20 small Cherry tomatoes
- Cress (for garnish)
Preparation steps
Rinse eggplant, wipe dry and cut off ends and cut lengthwise into 11/2 cm (approximately 1/2 inch) slices. Salt generously and drain excess water in a colander.
Preheat oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Cut pumpkin flesh into small cubes and mix with 2 tablespoons oil. Spread on baking sheet and bake for about 25 minutes until soft. Rinse tomatoes, drain and wipe dry and cut into quarters and remove stem and seeds and chop coarsely. Mix with 1 tablespoon oil. In the last 10 minutes of cooking time, place tomatoes on baking sheet with pumpkin give to the sheet and bake until tender.
Shake dry eggplant and wipe with paper towels and heat 2-3 tablespoons oil in a pan (preferably coated) and sauté egg plant until golden brown on each side for about 2-3 minutes. Remove and drain on paper towels.
Remove pumpkin and tomatoes to separate bowls. Allow to cool slightly and crush coarsely with a fork until slightly lumpy.
Place 4 tall dessert rings about 8 cm (approximately 3 inches) diameter on a baking sheet lined with parchment paper. For each, place a slice of eggplant at bottom. Spread garlic and pestor over eggplant, each about 1 teaspon and sprinkle with parmesan cheese and add pumpkin mixture over cheese. Press with a spoon and repeat layer, replacing tomato with pumpkin with tomatoes on second layer. Press with a spoon and add remaining eggplant slices. Drizzle with remaining oil and place in oven at 180°C (approximately 350°F) and bake for about 15-20 minutes.
Place warm or cold on plates and remove ring. To serve, garnish with cherry tomatoes and watercress.
