Vegetable Gratin with Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 793 mg | (20 %) | ||
| Calcium | 484 mg | (48 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- olive oil (for the pan)
- 1 Eggplant
- salt
- 1 Zucchini
- 4 Tomatoes
- 5 sprigs thyme
- 1 garlic clove
- 1 shallot
- 4 Tbsps olive oil
- 400 grams crushed Tomatoes (canned)
- freshly ground peppers
- sugar
- 150 grams Roquefort cheese
- 60 grams grated Parmesan
- 60 grams White bread crumbs
Preparation steps
Grease large baking pan or four small ovenproof ramekins or cups with olive oil.
Rinse and trim eggplant, cut into thin slices (about 0.5 cm) (approximately 1/5 inch). Sprinkle with salt and let stand for 10 minutes. Pat dry with paper towels. Rinse and trim zucchini, slice thinly. Rinse tomatoes, remove stalks and cut into slices. Rinse thyme, shake dry, pluck off leaves of 2 sprigs and chop finely.
Peel garlic and shallot, chop finely. Heat 1 tablespoon of oil in a pan and saute shallot and garlic until translucent. Deglaze pan with tomatoes and simmer for about 5 minutes on low heat. Season with salt, pepper and sugar.
Heat 1-2 tablespoons of oil in a pan and cook eggplant slices, few at time, until golden brown on both sides. Drain on paper towels. Cook zucchini slices in the same manner. Layer eggplant, zucchini and tomato slices in a pan, alternating, drizzle with tomato sauce and add thyme sprigs. Crumble Roquefort and sprinkle on the vegetables.
Combine Parmesan with breadcrumbs and chopped thyme, sprinkle over vegetables. Bake in preheated oven at 200°C (approximately 400°F) for about 20-25 minutes or until golden brown. Remove from the oven and serve.
