Vegetable Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,210 cal. | (58 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 210 g | (140 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 28.8 g | (96 %) |
| Vitamin A | 10.7 mg | (1,338 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 43.9 mg | (366 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 42.4 μg | (94 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 269 mg | (283 %) | ||
| Potassium | 3,613 mg | (90 %) | ||
| Calcium | 359 mg | (36 %) | ||
| Magnesium | 193 mg | (64 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 49 g |
Ingredients
- Ingredients
- 8 large Sweet potato (waxy variety)
- 5 large Tomatoes
- 2 small Eggplant
- vegetable oil
- 500 milliliters milk
- 2 Tbsps Pastry flour
- 2 Tbsps butter
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- butter (for the baking dish)
- fresh oregano
Preparation steps
Cook sweet potatoes in plenty of water until al dente, for about 15 minutes. Let cool, then cut lengthwise with peel into thin slices. Rinse tomatoes and cut into thin slices. Rinse eggplants and cut into thin slices. Season eggplant slices with plenty of salt and let stand to draw out water, approximately 30 minutes. Then rinse with water and pat dry.
Heat 4-5 tablespoons oil in a pan and fry the eggplant slices on both sides until golden. Drain on paper towels. Season with salt and pepper.
For the bechamel, melt butter gently in a saucepan. Whisk in flour and and continue whisking until the butter has absorbed the flour. Then gradually pour in the milk while stirring over medium heat. Bring to a brief boil, remove the heat and season with salt, pepper and nutmeg.
Coat a baking dish with butter, then layer in eggplant slices alternating with slices of tomato and the sweet potato slices. Cover vegetables with the bechamel sauce, sprinkle with pepper, sprinkle with fresh oregano leaves and place in the preheated oven at 180°C (approximately 350°F) convection until golden brown, 30-35 minutes. Serve garnished with oregano branches.
