Eggplant Slices with Vegetables




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Ingredients:

4 portions
Eggplant 2 medium size
Cherry tomatoes 8 pieces
Basil 2 branches
White cheese 150 g
Olive 5 pieces
Spinach leaf 100 g
Green and red pepper slices 2 Tablespoons
Potato 1 medium size
Olive oil 1 tablespoon
For tomato sauce
Tomato 3 medium size
Garlic 1 clove
Thyme

Recipe:


Cook the grated tomatoes and garlic until boiled down. Spread oil on the finely and horizantally sliced eggplant from both sides with a brush and place them on the oven tray on baking sheet. You can add black pepper and other spices. Cook for 8 to 10 minutes in a preheated 200°C oven. Turn it over and brush it with oil on both sides again and cook for another 5 minutes. Add the tomato sauce, finely chopped spinach, pepper, olives and white cheese over the eggplants and serve. Bon Appetite!

Energy and Nutrition Facts:

Nutrition Facts 1 serving (%) Daily Value
Women (age 25-50)Men (age 25-50)
Energy 150 kcal 8 8
Carbohydrate 10.9 g 4 4
Protein 19.5 g 17 17
Fat 7.05 g 11 11
Fibre 5.6 g 19 19
Vitamin A 337 mcg 42 34
Vitamin E (equivalent) 1.67 mg 14 12
Vitamin B2 0.3 mg 26 22
Total Folic Acid 108.9 mcg 26 26
Calcium 219.1 mg 22 22
Iron 2.37 mg 16 24
Zinc 1.47 mg 21 15
Vitamin C 52.5 mg 53 53
Potassium 795.5 mg 23 23
Phosphorus 228.8 mg 33 33
Magnesium 50.3 mg 17 15
Vitamin B6 0.38 mg 32 25



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Energy and Nutrition Facts:
Eggplant Slices with Vegetables

Nutritional Information In 1 serving
Energy 292 kcal
Carbohydrate 34 g
Protein 15.4 g
Fat 9.8 g
Fibre 8.8 g
Vitamin A 355.7 mcg
Vitamin E (equivalent) 2.3 mg
Vitamin B2 0.5 mg
Total Folic Acid 130 mcg
Calcium 307.1 mg
Iron 3.8 mg
Zinc 2.8 mg
Vitamin C 53.3 mg
Potassium 991.7 mg
Phosphorus 407.9 mg
Magnesium 103.9 mg
Vitamin B6 0.5 mg


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