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 |
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!
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 |
Energy and Nutrition Facts | 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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