Low-Cal Dinner

Vegetarian Asparagus Casserole with Grilled Eggplant

5
Average: 5 (4 votes)
(4 votes)
Vegetarian Asparagus Casserole with Grilled Eggplant

Vegetarian asparagus casserole with grilled eggplant - Mediterranean aroma meets seasonal harvest. Photo: Marieke Dammann

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Health Score:
9,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
330
calories
Calories

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 of the white asparagus with green asparagus.

1 serving contains
(Percentage of daily recommendation)
Calorie330 kcal(16 %)
Protein18 g(18 %)
Fat21 g(18 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.4 μg(2 %)
Vitamin E4.8 mg(40 %)
Vitamin K77.5 μg(129 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin6.4 mg(53 %)
Vitamin B₆0.3 mg(21 %)
Folate261 μg(87 %)
Pantothenic acid2.1 mg(35 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C48 mg(51 %)
Potassium889 mg(22 %)
Calcium510 mg(51 %)
Magnesium83 mg(28 %)
Iron2.5 mg(17 %)
Iodine39 μg(20 %)
Zinc3 mg(38 %)
Saturated fatty acids12.1 g
Uric acid79 mg
Cholesterol45 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
24 stalks white or green Asparagus
2 Eggplant
salt
2 tablespoons butter
2 tablespoons Spelt flour
16 ounces
white peppers
Nutmeg
1 tablespoon lemon juice
1 bunch Chervil
1 tablespoon olive oil
4 ounces Mountain cheese (such as Swiss or Gruyere)
How healthy are the main ingredients?
EggplantsaltSpelt flourNutmegolive oilMountain cheese
Preparation

Kitchen utensils

1 Peeler, 1 Pot, 1 Casserole dish

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.