Vegetarian Asparagus Casserole with Grilled Eggplant
Vegetarian asparagus casserole with grilled eggplant - Mediterranean aroma meets seasonal harvest. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
If you value good digestion, you should eat eggplant more often: it contains bitter substances which are good for digestion.
For more color on the plate, you can replace half or all of the white asparagus with green asparagus.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 77.5 μg | (129 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 261 μg | (87 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 510 mg | (51 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 45 mg |
Ingredients
- Ingredients
- 24 stalks white or green Asparagus
- 2 Eggplant
- salt
- 2 Tbsps butter
- 2 Tbsps Spelt flour
- 16 ozs milk
- white peppers
- Nutmeg
- 1 Tbsp lemon juice
- 1 bunch Chervil
- 1 Tbsp olive oil
- 4 ozs Mountain cheese (such as Swiss or Gruyere)
Kitchen utensils
Preparation steps
Peel asparagus, cut off woody ends and cook asparagus in boiling salted water for 10 minutes. Then drain and set aside. Clean and wash the eggplant and cut them lengthwise into 1/4" thick slices. Sprinkle with salt and set aside.
Heat the butter in a pot. Dust with flour, mix with a whisk, add milk and bring to the boil while stirring. Remove from the heat, season with salt, pepper, nutmeg and lemon juice. Wash the chervil, shake dry, chop and stir half into the sauce.
Dab eggplant slices dry and brush with olive oil. Heat a grill pan and fry the slices on both sides for 1 minute over high heat. Grate the cheese.
Bundle 3 stalks of asparagus, wrap each with 1 eggplant slice and place in an oven dish. Pour the sauce over them, add the cheese. Bake in a preheated oven at 200 °C / 400 °F for 15-20 minutes. Remove from the oven and sprinkle with remaining chervil.
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